americian pancakes - refrigerator

We love pancakes. We eat them with maple syrup, fruit syrup, yogurt, berries, canned fruit, or cream cheese.

The only trouble with pancakes, is it takes a few minutes to make the batter, then a few minutes to cook the pancakes.

This recipe allows us make a huge bowl of batter, and put it aside in the fridge. Whenever we want to serve pancakes for breakfast, lunch or dinner, or even as a snack, it takes only a few minutes to cook them. Quick, fast, and delicious.


1/4 cup warm water
2 tbsp sugar
1 tbsp yeast
4 cups flour (we use whole wheat)
2 tbsp baking powder
2 tsp baking soda
6 eggs
4 cups water
1/4 cup vegetable oil
1 tsp salt

In a small mix the water and the sugar. Sprinkle with yeast. Let yeast stand for about 5 minutes.

In a large bowl, mix together flour, baking powder, and soda. Add in the yeast, eggs, water, and vegetable oil. Mix well. Add the salt in last.

Mix until well blended. Store in a covered container in the fridge up to one week. Before using, mix the layers back together.

Scoop up 1/4 cup at a time, into hot pans. (with a pat of butter/margarine first few times). Cook until bubbles form and edges are brown. Flip, and cook on other side until it reaches the desired color.

Serve with anything!


Layered Zucchini Casserole

Eggless Muffin with Berries

We make muffins that are healthy but delicious. I have used whole wheat flour, and with no eggs or milk in the house, I've adapted the recipe.

One recipe will make 24 muffins. These are great, and worth trying!

6 cups whole wheat flour
1/2 cup sugar
3 tbsp baking powder
1 tsp salt
3 tbsp cornstarch
3 cups water
3/4 cup oil plus 3 tbsp oil
frozen strawberries or blue berries

Preheat oven to 400. Mix all dry ingredients into a large bowl. Stir in water and oil. using a wooden spoon, carefully mix batter, just until everything is combined.

To make strawberry muffins, scoop 1 tbsp of batter into each muffin cup (cookie scoops work best). Press in one large frozen strawberry into the center of cup, and push it almost to the bottom. Add 1 tbsp batter onto of strawberry, and push batter around so the berry is not visible.

To make blueberry muffins, scoop 2 tbsp (cookie scoop works best) into each muffin cup. Press 4 or 5 frozen blueberries into the center of each muffin, sinking them deep into the batter. Place one berry on the very top, peaking out of the batter.

Bake muffins for about 25 minutes, or until fork is clean when poked into muffin.

Makes 24 muffins.

pancake receipe - berry good

Pancake Receipe - Berry Good

This is a recipe for a very thick and filling pancake that our family loves. We use whole wheat flour, for more vitamins. We also choose not to add sugar to the batter, because we add lots of sugary syrup to the top. When short on eggs, using cornstarch and oil is a great alternative

4 cups whole wheat flour
1 tsp salt
1 tsp baking soda
3 tbsp baking powder
4 tbsp cornstarch & 4 tbsp oil OR 4 Eggs
4 cups water
3 cups frozen berries - thawed (I use put the frozen berries into the microwave for 2-3 minutes)

Mix the dry ingredients together in a large bowl. Add the remaining ingredients and mix well. Put a small amount of butter or margarine into each hot pan. Use a 1/4 cup measure to scoop batter into the hot pans. Flip when bottom is brown and firm. Cook both sides, making sure the middle is also cooked.

Serve with syrup.

roast beef vegetable soup recipe l