Stale Bread Griddle Cakes

The bread can be soaked in buttermilk overnight as directed, covered and refrigerated. However, do not add the baking soda, eggs, or flour until just before cooking, as the leavening action is time-sensitive and the egg whites will deflate if left to sit.

Store cooked griddle cakes in an airtight container in the refrigerator for up to 3 days. Reheat individual cakes in a toaster or toaster oven for best texture, or warm on a baking sheet in a 350°F oven for 8-10 minutes. They can also be frozen for up to 2 months; separate layers with parchment paper and reheat from frozen.