SOUR MILK GRIDDLE-CAKES

The dry ingredients can be combined up to 1 day ahead and stored in an airtight container. However, the batter must be made fresh and used immediately after adding the soda, as the leavening reaction begins instantly and loses effectiveness within 15-20 minutes.

Store cooked griddle-cakes in an airtight container or resealable bag in the refrigerator for up to 3 days, or freeze for up to 2 months with parchment paper between each cake. Reheat in a 350°F oven for 5-7 minutes, in a toaster, or microwave for 20-30 seconds until warmed through.