Canning Pancake Batter

People freeze cake batter. What if it is frozen?

Also, since rice flour can be done by grinding dry rice, I see no reason why on earth anyone could fail to do this hygenically in their own home.

I take it you have never studied microbiology/ food hygiene/ worked in a hospital pharmacy/ food factory/ research laboratories. Google Bacillus cereus, anaerobes and rice. Or don't bother, just crack on regardless.

I make all my canned pancake batter in a clean room

Sounds like a terrible idea. What kind of pancake situations do you get involved in that you can't wait an hour, or make it the night before? If you froze it, you would have to let it defrost anyway, which would undoubtedly take more than an hour. Just try to plan ahead a little for your pancake emergencies, it will be fine.

Ps. Is this one hour rule something to do with the rice flour? I made regular pancakes just the other day and cooked them immediately and they were delicious.

For ease on time, i cook a huge batch of pancakes and freeze them. Laying them with wax paper and seal in a ziploc. once frozen solid they can be vac packed, but they never last long enough in my house for that. The same can be done with waffles.

I realize that they are not the "same" as hot off the griddle but it makes school mornings easier.

^this. Why would you even bother to try canning?

I was just checking to see if it could be done which I still don't see why it couldn't be vacuum sealed.

Why waste everyone's time with a thread when you've already made up your mind and are not going to read and check out the answers? I've told you why not and others have said the same as I have. Presumably you either think we are stupid or liars, actually I am qualified to degree level in this stuff - spent years in hospital pharmacy (class 1 clean rooms) and research laboratories (microbiology, genetics) before retraining in my current discipline.

Next time please state in the OP that you only want answers that agree with your opinion and I won't waste your time posting.

I'm guessing the reason it needs to sit is so the flour can react to the leavening agent (baking powder or baking soda) that is what makes your batter 'bubble' and makes pancakes fluffy. I would think canning it would destroy that chemistry. You might still be able to cook it, but would prob. end up with flat, heavy pancakes.

I usually just make a huge batch of pancakes, cook all of them up and then freeze the cooked pancakes. You can freeze them with wax or parchment paper between them or you can just freeze them on a cookie sheet and then put them in a freezer bag or plastic wrap. When you want pancakes just put them in the toaster, toaster oven or microwave them and you're good to go. You can do this with waffles or french toast too.

I do this too, and even tear them up into bite size pieces and put individual servings in a ziploc baggies for my boys and then freeze.

Canning lends itself better to acidic foods. I agree with the freezing suggestion.

Yes. If you don't create a true vacuum, any bacteria present in the mixture will multiply, and if you are lucky the result will be sourdough pancake batter, and if you are unlucky, it will make you very ill. If you do manage to create a true vacuum, botulism which is highly toxic, and very common, but can only reproduce in a vacuum will grow in it--in which case you will get very ill. (Read any basic guide to canning if you don't believe me.) If you want to try to preserve the pancake batter, you could try freezing it, you could also try freezing cooked pancakes and defrosting them.

Edited to ad that botulism also won't grow in highly acidic environments and can be killed with a sufficient level of heat for a sufficient length of time. However, unless you want your pancakes to be more acidic than tomatoes (I'm not even sure how you'd accomplish that) or have them pre-baked in the jar, neither of those approaches will work.