When I was growing up, my mom would sometimes make pancakes - delicious buttermilk pancakes, from scratch - on weekends. Things like pancakes were weekend-only things because with mixing and measuring and whatnot, there simply wasn't enough time before school.
Recently, my mom, now a grandmother of 5, started making pancakes ahead of time so that she could have homemade pancakes ready quickly when the grandkids slept over. She keeps all of the dry ingredients in a tupperware with a note to self on top that contains specific instructions for adding the wet ingredients like eggs, buttermilk and vanilla. Smart, eh?
I took that idea and ran with it (thanks, Mom). I discovered that adding the wet ingredients was just too much for me to deal with on a weekday morning. So I made a batch in advance, in its entirety and voila! All I had to do in the morning was get out my frying pan. I also remembered an article I read a while back in The New York Times about chocolate chip cookies where Maury Rubin, owner of City Bakery revealed a secret to delicious cookies: let the batter rest before baking. Perhaps those same pearls of wisdom applied to pancakes?
It does! Pancake batter that sits overnight percolating in the fridge turns out flavorful, fluffy pancakes every time. Which brings me to my latest awesome pancake discovery: Weelicious Apple-Vanilla pancakes. Wow. Catherine McCord, founder of Weelicious and author of a new Weelicious cookbook knows food and knows kids and that's a winning combination as far as I'm concerned. These pancakes were super easy to make in advance and I absolutely love that they have apples (I used Honey Crisp apples). Did I mention how happy my kids were about having pancakes for breakfast on a Tuesday morning!? I scored big points on that one. Lucky for my kids, the recipe made more than they could eat for breakfast in one day - my husband and I also had a few silver dollar sized gems - so they can have pancakes twice this week. Twice!