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For the irrepressibly lazy - aall you have to do is unwrap it & place on the griddle. Now you dont have o waste those valuable 10 minutes mixing together the ingredients. Hit the snooze button an extra time.
I tried it ths morning & it worked fine. I'm surprised that this hasn't been baked (or halfbaked).
As
wagster points out this name should read frozen pancakes (not half as poetic though)
This link references freezing flapjacks
http://www.angelfir...tsandyshome/ystflap
[jonthegeologist, Dec 25 2004]
Like this?
http://www.recipelink.com/mf/7/1268
[jonthegeologist, Dec 25 2004]
[link]
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[energy_guy] so ... to summarise, the
idea here is to freeze flapjacks and
reheat them when needed? |
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The link suggests that this has been
thought of before. |
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I think the idea is to freeze the *batter* uncooked, and then slap the frozen uncooked pancake on the griddle to simultaeneously thaw and cook. |
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Could be a bit on the messy side if they thaw. They'd have to be frozen in some sort of form or mold, individually sealed. |
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Are there any advantages over the Bisquick in a bottle that lets you add water, shake and pour? Maybe no one has done this because a superior product exists (reasonably high quality final product, less expensive storage and handling, etc.)? |
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5th - that was what I had in mind.
Half, I'm not sure what the advantages would be. I did notice when I tried it though, that the frozen cooked pancake had a more biscuit like crispy consistency to it. Probably something to do with it being cooked slower? |
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I'm sure i've seen ready made frozen pancakes in the super market. |
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Your idea should have tackled the bubble issue; how to make fluffy pancakes without adding white powders. |
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Yeah, but [wess] this isnt ready made. Those come out leathery. This is frozen batter. |
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Yup Jon. Like the second reference. But as you can see in the reference, it has not been baked. |
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Oh man, now I'm craving pancakes. |
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Ok, this might be a Yankee/Limey confusion here, but I make both pancakes and flapjacks from time to time, and the two things are not even slightly interchangeable. |
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Pancake: Batter fried thinly in a pan, about 30cm across, no more than 3mm thick. Good with maple syrup, lemon and sugar, blueberry jam, spinach and ricotta, in fact almost anything. |
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Flapjack: Mainly oats with a little honey, baked in an oven. Cut into fingers about 2cmx2cmx10cm. Adding some raisins to the mix is always nice. Eat hot and unadorned. |
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Now which one are you lot on about? |
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Pancakes then. I was unaware of the difference. |
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That <= 3mm thing is certainly not true of pancakes here. What do you call them over there if they're > 3mm thick? Mistakes? |
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I always thought flapjacks was a synonym for pancakes (U.S.). |
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From dictionary.com: flapjack
n : a flat cake of thin batter fried on both sides on a griddle [syn: pancake, battercake, flannel cake, flannel-cake, flapcake, griddlecake, hotcake, hot cake] |
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most recipes advise putting batter in the fridge for a period anyway so this makes perfect sense. |
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it seems that UK flapjacks are not the same as US flapjacks but the author appears to be talking pancakes. :) |
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Over here (UK) we'd generally consider a pancake to be akin to the French crepe - very thin. However, we do also get "American-style" pancakes which are 5 mm thick and I think have a batter with bicarb to give bubbles. Confusingly we also have Scotch pancakes which are about 15cm in diameter, 5-8 mm thick and very lush. |
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Flapjacks are most definitely oat-based chewy cakey things. |
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Oh the wonders of transatlantic mistranslation. |
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Oh, can't forget about our "Silver Dollar" pancakes. That should be interesting to try to translate in to English English. |
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I'm American and I don't think I know what Silver Dollar pancakes are. Describe, please. :) |
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Pancakes of small diameter, approximating the size of a silver dollar. |
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Actually just a fairly small diameter. About 3 inches or less. |
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Actually, I have heard of those (not from UK) |
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if the batter is frozen into the pancake shape, would it still rise the same way when cooked? also, with a flat frozen shape, the pan would have to be brand new and perfectly flat, an older pan might be slightly warped. |
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[wess], this is what I don't follow. When you are chemically making bubbles, they are gone quickly and won't freeze. When I make muffin batter, I was told to barely stir the ingredients, lest air bubbles escape. This is from 1/2 teaspoon each of baking powder and baking soda combined in two cups of flour and one cup of oatmeal mixture. Over here, oatmeal and honey in the oven is called granola. |
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And I thought granola was muesli. |
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How would this product be *better* than the frozen pancakes that people just need to pop into a toaster? |
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Perhaps the frozen batter could be sold in a cyclinder, akin to what is done with chocolate chip cookies. You would saw off pancakes of desired thickness and fry them up. |
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I like the sound of those flapjacks. For breakfast? They sound like some sort of brownie bars. |
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I haven't ever known of a flapjack as being anything other than a pancake. I am curious about these metric scale oaty horse treat things, though. |
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I have often made and then frozen pancakes. They don't turn leathery at all if re-heated in an oven. If you microwave them to re-heat they aren't too good though--rubber pancakes, they are. |
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