Whelp, here’s a crazy experiment that may be of interest to my reader as I descend down the rabbit hole into gastronomic madness…
Canned pancakes, and no, not that Batter Blaster type of canning either.
First, I mixed up the batter as normal.
|Totally normal batter.|
Then greased a baker’s dozen of 250mL canning jars with butter.
I poured a quarter cup of batter into each jar, set them on a baking sheet, and into the oven they went for maybe twenty or twenty-five minutes. I checked them at least once, didn’t see the harm in it.
|That’s all of them full!|
|If it wasn’t for the flash, you’d see 350F here.|
They don’t brown up the way they would if they were fried, they become more like a steamed pudding… Anyway, once they were set, I pulled them out, poured a tablespoon of chocolate chips on top, and then put on the canning lid and ring and tightened it down.
|Adding the chocolate chips. They’ll melt a little in the jars as they cool down.|
As they cooled, the lids suctioned down tight.
These are NOT preserved, but the presentation is fun. I’m sure they’d last at room temperature for a couple of days or so – at least as long as something baked would do.
I’ll serve them up tomorrow to the homeschoolers coming to visit and hopefully they’ll be decently received.
|I didn’t have a lid for the last one, and figured Kenny or Donna would eat it right away anyway.|
|Surprise! I gave them some other pancakes I made at the same time, and they didn’t need the thirteenth, so when it cooled, I put on this plastic lid to store it for tomorrow.|