pancakes for breakfast

[GrimmaTheNome]

DD is a bit of a pain breakfast-wise - doesn't like lots of traditional brekkie fare - but she needs something decent as she's out of the house 7:30 on schooldays. Today she really fancied a couple of pancakes, which is fine on a lazy sunday but wondering if they'd be a realistic proposition on schooldays.

So - how long can batter be kept (made previous night and used over how many subsequent mornings?) Or is cooking ahead of time and re-heating better option - again, fridge life or do they freeze well?

TIA.

For proper American pancakes you need to add baking soda (powder) to your egg/milk/flour base - its what makes them fluffy. (If you want them fluffy and tasty then also add 2tbs butter, 1/2 ts salt and 2 ts sugar!)

For proper 'pancake day' pancakes, it is as Beta and I prescribe - less is more . DD will happily eat them with just lemon juice so I'm not going to corrupt her with sugar and maple syrup of a morning (esp as she's getting braces this afternoon!)

Now just need to wipe the drool off my keyboard after reading all those tempting alternatives....

thanks all.

I don't have a pancake 'day' - I just make them whenever I want them!

And flat, hard English style pancakes (which are actually just crêpes) are tasteless, dense and boring. I'll take my proper fluffy American pancakes, thank you.

Mine are incredibly moreish (that's why I need to ensure I don't start eating them myself).

I make one eggs worth as well - this lasts two days in the fridge, only takes 5 minutes to make initially and DD helps. Second day almost quicker than making toast to quickly fry a pancake.

(Only lasts two days as makes about 6 small pancakes and have to allow for one to fall on the floor each day if DD 'helps' toss)

I make American pancakes with either blueberries or banana in. Then freeze extras. They defrost really well, which involves less mess on a school morning!

My mum used to put flour, milk and egg in a beaker with snap-on lid, shake, and fry up 4 pancakes. I often make ds French toast - egg and milk in a soup plate, soak wholemeal bread, and fry. Which would hold up to eating while walking a bit better than pancakes.

my dc like crepe style pancakes.
easy and quick to do in the mornings, too.

1 cup eggs (about 4)
1 cup flour
1 cup milk
table spoon sugar
pinch of salt

I have a tupperware large mixing tub where I put it all in, shake and pour into the pan.

My kids would be starving with just two 'English' pancakes for breakfast! I regularly discuss this with DH as he thinks breaskfast pancakes should be English and that's what he makes when he does them for breakfast at weekends, but I think only American style pancakes are suitable for breakfast...

Not really anything unhealthy in the American ones if you don't want. Just self raising flour, bicarb, milk, eggs and then a bit of melted butter and sugar if you want. I often leave the sugar out and my DC like them with fresh berries and natural greek yoghurt on them, which makes them a pretty healthy breakfast IMO.

Your pancakes sound perfectly fine, midori, but I must admit I've never tried making american-style ones and while I'm sure they're easy, I'm not doing anything new before 7am

And did the DD want pancakes this morning? Did she heck. Banana smoothie - which doesn't sound like enough for breakfast but pre-blending was a whole banana and half a large tub of yogurt which is.

There's a great recipe for pancakes in the My Daddy cooks book. They're little American style ones which can be frozen and quickly reheated. he serves them with blueberries and golden syrup which I was a bit about so I used a bit of honey instead.

I make the River Cottage Blueberry Pancakes But only half the recipe and that is enough for me, DH and DD. DD is only just shy of ten months but by God can she pack these away. I don't blame her, they're delish.

tbh i find pancakes easy to do, i make up the dry mixture, as seen once on a nigella show and store in a jar,egg,milk and away to go.or sometimes i make them without weighing even,they seem to come out ok, just four milk egg into a jug and onto pan, you get to know the consistency somehow and its a filling breakfast and quite nutritious due to ,milk and eggs imo

I'm American and when I was growing up we always made pancakes from a mix. I can't be bothered to keep mixes now but I found a great method for making either English or American pancakes from Jamie Oliver's Ministry of Food - for every egg, you use 1 "cup" (I use an American 8 oz/250ml measure but you can use a teacup or a coffee mug - really doesn't matter) of flour (plain for English pancakes, self-raising for American), 1 cup (the same cup) of milk, 15 ml of oil or melted butter and I usually add a tsp or 2 of sugar. Make a well in the flour and whisk in the egg(s) and milk. I don't add bicarb if I'm using self-raising flour, and I don't let the batter rest. Get a nonstick frying pan hot and off you go.

I usually make 2 "eggs' worth" for my family of 4 on a weekend and we usually have about between 4 and 6 left over, which I freeze for a midweek breakfast when I want to treat DCs. They certainly never complain!