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#1
Old 08-09-2012, 01:24 PM
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What can I do with leftover pancakes?

This. The batch of batter is sitting, awaiting the deployment and conversion into pancakes. But no one wants any more. So, if I use up the batter, make a bunch of pancakes, then what can I do with them? Something easy?
#2
Old 08-09-2012, 01:27 PM
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Put them in the fridge and reheat later. Or use in place of bread to make sandwiches.
#3
Old 08-09-2012, 01:27 PM
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Make the pancakes. Let them cool. Wrap them in plastic wrap. Put them in the freezer. Then when you want a pancacke, you take it out of the freezer and put it in the toaster.

My dad used to make a ton of pancakes and french toast - this is what we did with leftovers after we were done eating. Seriously - it's sometimes nice to have a pancake for breakfast on a day when you wouldn't want to make a whole bunch or are in a hurry.
#4
Old 08-09-2012, 01:27 PM
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I pop 'em into a Ziplock baggie and freeze them, and then pop 'em into the toaster for quick and easy pancakes on busy mornings.
#5
Old 08-09-2012, 01:28 PM
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They freeze and thaw out really well. Personally, I microwave mine.
#6
Old 08-09-2012, 01:33 PM
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What everybody is saying. Never any legitimate reason to throw out perfectly good pancake batter.

Well, if the house starts burning down before you finish griddling the pancakes, I guess that would be legitimate.
#7
Old 08-09-2012, 01:34 PM
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Edible dog Frisbees.
#8
Old 08-09-2012, 01:50 PM
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Wonderful answers. Thanks. I'll do it. (But what are edible dogs, and why do they like frisbees?)
#9
Old 08-09-2012, 01:58 PM
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Add some oil/butter and some sugar, if necessary thicken it up with some extra flour, and make waffles.

ETA: I guess that doesn't help if you've already made the pancakes, in which case nevermind (I just prefer waffles).

Last edited by DCnDC; 08-09-2012 at 01:59 PM.
#10
Old 08-09-2012, 02:19 PM
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Quote:
Originally Posted by DCnDC View Post
Add some oil/butter and some sugar, if necessary thicken it up with some extra flour, and make waffles.

ETA: I guess that doesn't help if you've already made the pancakes, in which case nevermind (I just prefer waffles).
Then take the waffles, let them cool, put them in a plastic bag and freeze them. When you want ....you know the rest.
#11
Old 08-09-2012, 02:29 PM
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Now I'm in the mood for cold pancakes rolled up with butter and jam.
#12
Old 08-09-2012, 02:34 PM
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Like others, I put leftover pancakes into a zip-top bag and put them in the freezer. Reheat in the microwave oven.
#13
Old 08-09-2012, 03:27 PM
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In addition to/instead of freezing for later, you can also make a neat layer cake out of pancakes. Put a pancake on a plate, smear on some raspberry jam, top with another pancake, smear on some chocolate frosting, top with another pancake, smear on some raspberry jam...repeat layers until just before the tower topples. Sprinkle some powdered sugar over the whole shebang, or use cake frosting to frost the outside.

Alternate fillings include lemon curd with or without blueberry jam, sliced strawberries and nutella, or any other thing you like in cake.

This works best with fairly thin, even pancakes, not thick fluffy ones.

Kids get a real kick out of this, and it's an impressive looking layered cake that's super easy to make.
#14
Old 08-09-2012, 03:29 PM
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I stick them in a bag in the freezer and later reheat them in the toaster oven.
#15
Old 08-09-2012, 03:37 PM
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Quote:
Originally Posted by WhyNot View Post
In addition to/instead of freezing for later, you can also make a neat layer cake out of pancakes. Put a pancake on a plate, smear on some raspberry jam, top with another pancake, smear on some chocolate frosting, top with another pancake, smear on some raspberry jam...repeat layers until just before the tower topples. Sprinkle some powdered sugar over the whole shebang, or use cake frosting to frost the outside.

Alternate fillings include lemon curd with or without blueberry jam, sliced strawberries and nutella, or any other thing you like in cake.

This works best with fairly thin, even pancakes, not thick fluffy ones.

Kids get a real kick out of this, and it's an impressive looking layered cake that's super easy to make.
Zowie! I think even I could do that!
#16
Old 08-09-2012, 04:03 PM
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Quote:
Originally Posted by WhyNot View Post

Kids get a real kick out of this, and it's an impressive looking layered cake that's super easy to make.
The Southern baker in me has to point out cakes like that aren't made of pancakes, but are "little layer cakes" made with a true cake batter and are baked in the oven

But I bet it could make a neat treat with leftover pancakes, even if it's different.
#17
Old 08-09-2012, 04:35 PM
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I once made a chocolate cake (baked in the oven) with pancake batter.
#18
Old 08-09-2012, 04:39 PM
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Make ice cream sammiches.
#19
Old 08-09-2012, 06:32 PM
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We just save 'em til later and eat 'em with jam, cold.
#20
Old 08-09-2012, 06:51 PM
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Make savory pancakes with chopped onions, cilantro, jalapenos and feta cheese (really important!). And eat for lunch or a snack. Reheats well and does not feel like breakfast food at all.
#21
Old 08-09-2012, 07:10 PM
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Quote:
Originally Posted by WhyNot View Post
Alternate fillings include lemon curd with or without blueberry jam, sliced strawberries and nutella, or any other thing you like in cake.
The classic layer cake my granny used to make (which was of the southern tradition and not made out of pancakes) had apple butter between the layers. Delicious.
#22
Old 08-09-2012, 07:13 PM
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Do you own a shotgun?
PULL!!!
#23
Old 08-09-2012, 11:38 PM
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Oliver Wendell Douglas used Lisa's hotcakes to make smudge pots and save his crop from a killing frost.
#24
Old 08-10-2012, 04:54 AM
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I often make pancakes for my boys on a Sunday morning. Sometimes I make too many. The extras never make it beyond lunchtime.
#25
Old 08-10-2012, 06:46 AM
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When I do this, I leave some out so the others can pick at them, then I freeze some for later use. It's just easier to pop a couple or four frozen pancakes in the toaster oven for the sprog's breakfast and go about my business than it would be to fix cereal or something else. It's also harder for him to make a mess with it.

When I make them, I make them with about 1/8 cup of batter each, rather than the 1/4 cup that the instructions call for. They're smaller, but they're more manageable to freeze.
#26
Old 08-10-2012, 07:30 AM
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Quote:
Originally Posted by ashtayk View Post
Make savory pancakes with chopped onions, cilantro, jalapenos and feta cheese (really important!). And eat for lunch or a snack. Reheats well and does not feel like breakfast food at all.
That sounds really, really good. Though I'd go with bell pepper instead of jalapeno.
#27
Old 08-10-2012, 07:41 AM
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We divide leftover cakes o' pan equally between the dogs and chickens.
#28
Old 08-10-2012, 07:59 AM
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I've always just saved the batter for the next day. Is there some reason making the pancakes and then freezing them is better?
#29
Old 08-10-2012, 08:43 AM
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Have a pancake smackdown.
#30
Old 08-10-2012, 08:50 AM
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You can add cornmeal and a little cooking oil to make corn bread batter.
#31
Old 08-10-2012, 12:32 PM
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Quote:
Originally Posted by Bozuit View Post
I've always just saved the batter for the next day. Is there some reason making the pancakes and then freezing them is better?
Batter doesn't store well, as the baking powder leavening has a short lifespan.
#32
Old 08-10-2012, 12:51 PM
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Quote:
Originally Posted by ashtayk View Post
Make savory pancakes with chopped onions, cilantro, jalapenos and feta cheese (really important!). And eat for lunch or a snack. Reheats well and does not feel like breakfast food at all.
Holy cow, I'm gonna have to do this. Do you add those mixins into the batter and then cook savory pancakes, or do you roll that stuff up into a regular pancake?
#33
Old 08-10-2012, 01:27 PM
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I just add them into the batter and then cook it like a regular pancake. My toddler's savory pancakes have chopped kale/spinach and sometimes even very finely chopped broccoli and leave out the peppers.

Makes it really really healthy and he loves it!
#34
Old 08-10-2012, 02:28 PM
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My father likes 'em cold with mayonnaise. Your tastes may vary.
#35
Old 08-10-2012, 03:47 PM
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Quote:
Originally Posted by Chefguy View Post
Batter doesn't store well, as the baking powder leavening has a short lifespan.
That must be the reason then, because I don't use any leavening agent.
#36
Old 08-10-2012, 04:37 PM
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I wrap them in plastic and put them in the refrigerator. Eat them later for snack or dessert, like a really big cookie.
#37
Old 08-10-2012, 07:01 PM
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Quote:
Originally Posted by Bozuit View Post
That must be the reason then, because I don't use any leavening agent.


So....just flour, egg and milk? That's more like a crepe than a pancake.
#38
Old 08-10-2012, 08:53 PM
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Originally Posted by Chefguy View Post


So....just flour, egg and milk? That's more like a crepe than a pancake.
Yeah our pancakes in England are similar to crepes. I forgot this thread would be about thr spongy kind.
#39
Old 08-10-2012, 10:17 PM
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Originally Posted by Bozuit View Post
Yeah our pancakes in England are similar to crepes. I forgot this thread would be about thr spongy kind.
I beg your pardon sir? My cakes are light and airy, and have been used to give added lift to aircraft.
#40
Old 08-10-2012, 10:45 PM
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Quote:
Originally Posted by TriPolar View Post
Put them in the fridge and reheat later. Or use in place of bread to make sandwiches.
Pancake and sausage patty sandwiches! Dipped in syrup! Yum!
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