I don’t know about you, but no matter how much I alternate on a recipe, or guesstimate how much my husband & I will eat, we always have left over pancakes! From watching my mom, I got into the rhythm of freezing things before they go bad, so after the past 6 months I’ve come up with a few creative ways to make left over pancakes something you'll look forward to seeing!
1. Pancake Skewer Kabobs (Cube, add sausage between each slice)
- All you need is some kebab skewers and/or chopsticks, leftover pancakes, cooked sausages & syrup
- Cut the pancakes into 1 in squares/cubes, and cut your sausages into spheres (if you're working with flat sausages, cut them the same way you cut the pancakes)
- Then - drizzle syrup or dip!
2. Pancake rolls - roll out pancakes & spread them with Nutella, Honey, Bananas, Jam + Cream Cheese.. Whatever kinds of spreads you like, then roll up & eat. Mmmm!
3. Pumpkie Pie Pancake Bread Pudding
Ironically, I got this recipe right, well right away. I thought there'd be some issues with the pancakes, and how different they are from starchy bread that is typically in bread puddings, but it works - and i'm happy I nailed it so you can too!
Around 6 – 8 medium sized pancakes (thaw them if they are frozen!)
· ½ cup apple sauce
· ¼ cup pumpkin puree
· 3 large eggs
· ½ cup milk
· 1 tsp vanilla extract
· 3 tbsp room temperature butter
· ¼ cup sugar
· ½ tsp salt
· 4 tsp Pumpkin pie spice
· Pre heat oven to 350 degrees.
· In a medium sized mixing bowl beat the eggs, butter, milk & vanilla extract. Add Pumpkin Puree, Applesauce – and once all the wet ingredients are incorporated, start mixing all dry ingredients.
· Chop your pancakes and fold into the mixture.
· Grease a medium sized baking pan and pour out into the dish.
· Finish with a quick sprinkle of salt over the dish, and some additional pumpkin pie spice.
· After about 30 minutes, check the dish, seeing if it has cooking thoroughly. It should take around 35 minutes in the oven. Enjoy!
4. Storing pancakes in the freezer - to be ready to pop into toaster for breakfast! (Waffles, too!)
So now that there's those few things, I want to add in here how to make simple syrup, because once you get that down - you can make so many variations, and different flavored syrups. I learned this technique from one of my favorite chefs, Giada De Laurentiis and it's led me to all sorts of concoctions like strawberry simple syrup, lemon simple syrup & rosemary syrup. Here's the jiff:
It’s simple; simple syrup is simply sugar and water. It’s very easy to make; all you need to prioritize
- Using a ratio of 2 parts sugar to one part water. When you boil the sugar, what’s actually happening is on a molecular level the sugar is splitting into two different types of sugar. Simply put, these two newly separated sugars make a magically sweeter syrup that is so yummy & you can do so much with! People use it as bases for certain types of ice creams, for lemonades & teas – you name it!
Side note: Simple syrup has a much different consistency than standard syrups you purchase in the store. It's not as thick, so if this isn't something you like, then stick to the stuff you normally purchase.See you guys soon! - BCB