I am a Waffle and Pancake expert! My homemade Waffle/Pancake Recipe and freezing process are just what you need to provide your family with a quick and easy mid-week breakfast without all the fuss. Getting the freezing process correct is important or you have a bag of pancakes/waffles that are stuck together and you end up with broken pieces of waffle or pancake and that’s no fun when your trying to get out the door and get your kids to school. And, if you have little ones that are particular about how their food looks (as we all know some of us do), then a pancake without a round-ish shape may not fit the bill.
So here’s how it works:
- Cook and let the pancakes/waffles cool on the countertop.
- Place the cooled pancakes/waffles on a cookie sheet and place in the freezer for about 20 minutes. If you have lots to freeze, just create layers and separate each layer by parchment paper.
Chef’s Tip: I always forget mine are in the freezer. More times than I would like to admit, my patient husband opens the freezer and they all fall out all over him and the floor. We just use the 10 second rule and pretend it never happened. So, make sure your cookie sheet is nicely placed in your freezer.
- Once frozen, place in a plastic freezer bag and store for up to 1 month.
In order to cook n’ freeze, you need the best recipe out there. Check out Lesley’s Homemade Whole Grain Waffle and Pancake Mix.
[bctt tweet=”Use this cook n’ freeze method to have homemade waffles and pancakes whenever you want them…”]
