• Begin by measuring out the dry ingredients into a large mixing bowl. Whisk the dry ingredients together well.
• Add the eggs and milk into the dry ingredients. No need to dirty another bowl. You can add them directly to the top.
• Whisk the batter together until it is fully incorporated. Add more liquid if needed to get a good pancake batter consistency.
• Pour the batter onto your freeze dryer trays. Each recipe will fill 2 freeze dryer trays.
• Place a lid onto the tray and freeze for at least 24 hours.
• The following day, turn on your machine and follow the instructions on the screen.
• Load the trays when prompted and again follow the screen for exact instructions.
• When the process has completed, I push the ‘warm trays’ button and wait until they are all warmed up.
• Pull out the trays and check to make sure that the batter is completely dried on all of the trays. If it is still moist, continue to dry for another 2 hours before checking again. Continue this until everything is dried.
• Decide if you are putting the pancake batter into short or long term storage.
• Warm the trays again (this prevents condensation from forming on cold trays into a warm environment – you don’t want any moisture in the batter).
• Pull out one tray at a time and store as you have chosen.
• After all of the trays have been removed, you can defrost your machine either naturally by opening the door, or letting the machine defrost it for you quickly so you can load your next set of trays that are waiting in your freezer.

How to Store Freeze Dried Pancake Batter

Short Term Storage - Store in a Glass Jar:

• Wash and dry your jars and canning lids.
• Use your blender to mix the dried batter into a powder.
• Use a funnel to fill jars with the powder.
• Seal the lid with your FoodSaver Vacuum Sealer and FoodSaver Jar Sealer.
• Label the jars with your permanent marker.
• Store the jars away from direct sunlight, moisture, and oxygen (this is why I use the jar sealer).

Long Term Storage - Store in a Mylar Bag:

• Grab your bags, a funnel, a permanent marker, oxygen absorbers, and an impulse sealer.
• Label the bags first before adding any food.  Write the contents, any quick notes on rehydrating, and the date.
• Use your blender to mix the dried batter into a powder.
• Use the funnel to fill the bags with the powdered batter.
• Add the properly sized oxygen absorbers to each bag.
• Use the impulse sealer to seal the bags.  I usually seal them twice to be on the safe side.
• Store them for 20+ years by properly sealing them with the oxygen absorbers, placing them out of direct sunlight, and storing them away from moisture.
• Homesteading Tip – I place all of my mylar bags with freeze dried food in plastic totes.  Label the outside of the tote to easily grab what you are looking for.