When the house is filled with kids on Saturday or Sunday morning, usually from a sleepover the night before, pancakes are often the breakfast of choice, eagerly gobbled up with fresh berries, maple syrup and freshly whipped cream.
Crazy amounts of pancakes are consumed and all the kids leave the table full, happy and chattering on about how awesome they were. And while making pancakes may be reserved for the weekends or holidays, when time is more abundant and the pace more relaxed, we always make a big batch so we can enjoy them throughout the week, when morning schedules are more hectic.
One of my favorite things to make with the extra pancakes is pancake sandwiches. They are great for breakfast for sure, but they are also fun for lunch either at home or packed in a school lunchbox.
When we make a big batch of pancakes I let them cool completely on a wire rack and then put them in resealable sandwich size freezer bags and pop them in the freezer. We can then pull a bag out at a time and let it thaw at room temperature or if the kids want pancakes for breakfast they can pull a few out of the bag frozen and pop them in the toaster.
For these peanut butter and jam pancake sandwiches I adapted a recipe from the How to Feed a Family: The Sweet Potato Chronicles Cookbook (which I love). I like that it uses all whole wheat flour but you could use your favorite pancake recipe or mix instead. Then I simply spread peanut butter on one pancake then the jam and top with the second pancake. Making the pancakes around 2 to 3 inches makes them a perfect size for small hands.
Some other favorites of ours are cream cheese & blueberry preserves or peanut butter & sliced apples. If you haven’t tried pancake sandwiches for your kid’s lunch I highly recommend that you give them a go, you’ll be amazed at how excited they get over such a simple thing. But then again, that’s one of the endearing qualities of children.
- 3 cups whole wheat flour
- 4 tsp baking powder
- 1/4 tsp salt
- 3 cups milk
- 4 eggs
- Butter for the pan
- In a large bowl, whisk the flour, baking powder and salt together.
- In a medium size bowl, whisk the milk and eggs until well mixed and frothy.
- Pour the wet ingredients into the dry ingredients and stir with a wooden spoon until just combined. Do not overmix.
- Heat a pan over medium-low heat. When a few drops of water sizzle in the pan it it is preheated.
- Melt 1 tsp of butter in the pan.
- Using a 1/4 cup measurer pour the batter in the pan making two pancakes per 1/4 cup of batter.
- When bubbles start to form flip the pancakes over, cooking the pancakes for 2-3 minutes per side.
- Carefully wipe the pan with paper towel and add more butter between batches.
- Makes approximately 30 pancakes.