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Pancakes, anytime

Fine Cooking Issue 92
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One of my favorite things to do on a weekend morning is to whip up a double, or even triple, batch of my father’s famous buttermilk pancakes. We don’t eat them all at one time, of course, but rather let the pancakes cool completely, put them in single servings in zip-top bags, and store them in the refrigerator or freezer. They keep for up to two days in the fridge and up to one month in the freezer. After defrosting in the refrigerator overnight, just pop them into the toaster oven set at 350ºF for about 5 minutes, and you can have pancakes for breakfast anytime, even on a weekday.

Denise Mickelsen, assistant editor, None


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