Big Batch Freezer Bread and Pizza Crusts | Sheet Pancakes

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Hi friends, I made sheet pancakes today, our favourite way to make pancakes. We topped it with caramel and bananas, and they we so good. We also walked out to the barn to move Frieweed and made a massive batch of freezer bread. I'm getting into the freezer meals, which is new for me.

Note: Bread must be taken out the night before and thawed in the fridge. The next day let it come to room temp on the counter for an hour and a half before baking.

Pancake Recipe

World’s Best Pancakes

Ingredients:
2 cup all-purpose flour
1/4 cup granulated sugar *
4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 3/4 cup oat or almond milk
1/4 cup olive oil
2 tsp vanilla
Dash nutmeg
1 large egg

Instructions:
In a medium bowl, combine all dry ingredients and whisk to blend thoroughly.
In a 4-cup measuring cup, lightly beat the egg with a fork. Add the milk, vanilla and oil. Whisk to blend.
Combine wet and dry ingredients. Whisk until creamy but still with a few small lumps. The batter will be thick. Set aside.
Preheat a lightly greased griddle or large frying pan until almost smoking. Add batter to the pan to create desired size pancakes and turn the heat down to medium. Cook until bubbles form in the batter and the edges look dry. Flip.
Keep pancakes warm in a 170° F oven on dinner plates.


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