Classic Pancakes Recipes

These classic buttermilk pancakes are the perfect make-ahead breakfast for busy mornings.

INGREDIENTS

• 1 1/2 cups all-purpose flour, sifted
• 1 tbsp granulated sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 eggs
• 1 1/4 cups buttermilk
• 3 tbsp butter, melted


INSTRUCTIONS

1. In large bowl, whisk together flour, sugar, baking powder, baking soda and salt; set aside. In separate bowl, whisk together eggs and buttermilk, then stir in melted butter; whisk into flour mixture just until just combined (do not overmix; batter will be slightly lumpy.) Let stand for 10 to 15 minutes.

2. Heat large nonstick skillet or griddle over medium heat; coat with cooking spray. Once pan is hot, reduce heat to medium-low. Using 1/3 cup batter per pancake, cook pancakes in batches for 1 to 2 minutes or until bubbles start to form. Flip over; cook for 1 to 2 minutes or until golden on the bottom. Coat skillet with more cooking spray as needed. Let cool completely on rack.

3. Portion 2 pancakes per Microwavable Meal Prep Bag. Vacuum seal in bag as per FoodSaver® vacuum appliance guidelines. Freeze for up to 3 months.

4.When ready to cook, place bag printed side down in microwave oven. Microwave for 2 to 3 minutes. (While cooking, the bag may slowly inflate and deflate. A vent in the bag will allow steam to escape and a slight whistling sound may be heard.)

5. Wait for 30 to 60 seconds before opening carefully.

Tips
• Serve with maple syrup and fresh berries if desired.
• To substitute milk for buttermilk, add 1 tbsp lemon juice or white vinegar to measuring cup. Pour in enough milk to measure 1 cup. Let stand for 15 minutes before using.

NUTRITION FACTS

Per 2 pancakes
Calories 330
Total Fat 12g
Saturated Fat 7g
Cholesterol 120mg
Sodium 970mg
Carbohydrate 44g
Dietary Fiber 1g
Total Sugars 7g
Protein 11g
Vitamin D 0.6mcg
Calcium 230mg
Iron 2.7mg
Potassium 230mg

NUTRITION CLAIMS

✔ Good source of calcium
✔ Good source of iron