Kick start your day with a good breakfast

Breakfast in the Bank

on December 2, 2014

It’s tough to make pancakes for one. Eat them all in one sitting and you’ll be sorry. Save the batter for a day and you’ll have soggy, flat flapjacks. The remedy? Make them all in one go and freeze them two-by-two for mornings when you need to get out of the house in a hurry.


I halved this recipe I found at Taste of Home’s web site which makes cornmeal pancakes for four. It still yielded six generous pancakes. I topped two with cranberry sauce. I froze the rest and today I’m enjoying cornmeal pancakes in a pool of peach jam made by the men of a Cape Cod Benedictine community, with two slices of bacon. Ten minutes in the toaster oven at 350 degrees and they’re delicious. I’m dreaming of the last two smothered in salsa and melted cheddar cheese.

Plan ahead and make a deposit in the breakfast bank. It sure pays off!


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