No Freezer Cooking Day is complete without a beautiful apron from Marie-Madeline Studio!
The day got off to a rocky start since all of my children seemed to have woken up on the wrong side of the bed and my patience was really tested as I tried to smile and get everyone dressed and ready in between the crying and crankiness. I wondered a few times if this Freezer Cooking Day was such a great idea, but I reminded myself that it would be worth it in the long run. So I pressed on and we finally made it out the door 15 minutes late.
After dropping the girls off at Grandma's house and coming back home and putting Silas to bed for his morning nap, I got busy on the Pumpkin Pancakes.
I tripled the recipe here and followed it almost exactly as written, except I used sucanat in place of the sugar. Like usual, I used organic milk from the freezer. I always buy organic milk when I find it greatly reduced and then freeze what we can't use right away to use in waffles and pancakes.
The pancake batter was a little thicker than usual pancake batter and took quite awhile to bake. But the end result was delicious! My only regret? That I just took the recipe times three. I think I should have taken it times six!
Next up: Slab Apple Pies
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