Pancakes

Preparation

1. Cold and soggy

   Step 1

   Pancakes can be reheated by placing them between the folds of a clean dish towel in a 250°F oven.

2. Leftover

   Step 2

   Leftover pancakes freeze well. Let them cool completely first or they will stick to whatever you’re freezing them in. You can then either stack them, separated by pieces of waxed paper, and store them in a freezer bag, or you can freeze them flat on a baking sheet and then stack them without the waxed paper. When you want to serve them, brush the frozen pancakes with melted butter and reheat in a 350°F oven or toaster oven. Or pop in the toaster, in which case we don’t recommend buttering first. (The toaster method is more convenient, but it will make the outsides a little tougher.) The Scots, however, consider leftover pancakes to be just a kind of soft crumpet to be served with butter and jam for tea. You might do the same. Or you could make sandwiches—how about with cream cheese softened with fruit juice? Peanut butter and jelly is nice. Peanut butter and banana is even better. One cookbook suggests cutting them into strips and using them as you would use noodles. Hmm. Or perhaps you could sail them around the backyard as Frisbees.

3. Stuck to the griddle

   Step 3

   Usually this means they aren’t fatty enough. Next batch, add a little more butter or shortening.