When I last shared all 3 versions of my family’s collected Swedish Pancake recipes, I had 28 pancakes leftover from my 3 hour pancake-making, picture-taking, post-creating exercise that I dubbed The Casa Bella Swedish Pancake Factory. So, I froze them and included pictures of that process, as well. The original intent was to defrost them a few at a time and enjoy them for several months and report back to all of you on the freezing/defrosting process of pancake overload!
As we all know, life isn’t stagnant and situations don’t always evolve, but burst onto the scene overtaking us by storm. Such was the case with my mother’s recent hospitalization due to an emergency last week (see separate post, “The Sunshine Gang” for further details).
Anyway, as this crisis unfolded, both my sister from a neighboring state and my brother from the east coast arrived to stay for many days. Sometimes the universe just aligns and this was one of those times. I didn’t have to work too hard on breakfast for three days because of these leftover pancakes!
I defrosted the Swedish pancakes in the refrigerator and the first morning after my siblings arrived, we reheated them in the microwave. They were delicious, but not as chewy as when first made. The second morning of their stay, I reheated the Swedish pancakes in a frying pan. Perfect! And, on the third day I decided to try a griddle. Again, perfection! And quick – we ate breakfast all at the same time on the third day instead of waiting for everyone to get their individual pancakes!
So, while I can’t report back about the long term effects of defrosting/reheating Swedish pancakes over a long period of time after several weeks or months of freezing, I can report that at least these Swedish pancakes withstood a one week freezing/defrosting/reheating cycle.
Oh, I vote for reheating these Swedish pancakes on a griddle. It takes only a few minutes.