Wheat Griddle-Cakes

The dry ingredients can be sifted and stored together in an airtight container for up to 1 week. The batter is best made fresh, but can be prepared up to 1 hour ahead and stored covered in the refrigerator; stir gently before using and thin with a tablespoon or two of milk if needed.

Store cooked griddle cakes in an airtight container or zip-top bag in the refrigerator for up to 3 days, or freeze for up to 2 months with parchment paper between layers. Reheat in a 350°F oven for 5-7 minutes, or toast directly from frozen until warmed through and slightly crisp.