It’s cheaper to buy milk by the gallon, but if you are like my husband and I, you can’t get through a whole gallon before it spoils.
I watch the expiration date and when it gets to that day I make pancakes or waffles for dinner. You can double and triple the recipe and freeze the extra for quick breakfasts later on. Here are some pancake recipes for you to try:

Cheesecake Pancakes

Serves 8

2 cups milk
2 large eggs
1/2 cup sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup butter – melted
1 cup cottage cheese

In a large bowl, beat the eggs with the milk. Add the sugar and vanilla and mix well.
In a separate bowl, combine the flour, baking powder and salt.
Combine the two mixtures and stir in the melted butter followed by the cottage cheese.
To make each pancake, dollop 1/4 cup of batter onto a well-greased skillet set to medium high heat (about 375 degrees).
Cook until both sides are lightly brown – about 2 minutes per side.
Serve warm with your favorite topping. I suggest strawberry jam and whipped cream.

Apple Pancakes

Serves 6

Batter Ingredients:
6 eggs
1 cup flour
1/2 cup sugar
1/2 tsp. salt
1 1/2 cups milk
1/2 tsp. cinnamon
1 tsp. vanilla

Topping Ingredients:
4 apples — peeled and sliced
1/4 cup brown sugar
1/3 cup margarine
1/4 cup raisins

Combine dry ingredients for batter, add liquids. Blend until smooth. Melt margarine in oven in a 9″ x 13″ baking dish.
Pour apples, raisins, and brown sugar into hot margarine, stir until apples are coated and brown sugar is melted.
Return to oven until butter is hot again, add batter. Bake for 20 minutes at 425 degrees.
Cut into serving pieces.

Blueberry-Oatmeal Oven Pancake

Serves 6

1 16-ounce can blueberries in syrup
1 and 1/2 cups reduced fat Bisquick
1 cup quick cooking oats
2/3 cup vanilla fat-free yogurt
1 cup skim milk
2 tablespoons white sugar
1 egg white
1 tablespoon cornstarch

Preheat oven to 425 degrees F.
Spray a 15 1/2 x 10 1/2 inch jelly roll pan with cooking spray.
Beat Bisquick, oats, yogurt, milk, sugar and egg white with wire whisk or hand beater until well blended. Drain blueberries, reserving syrup and 1/4 cup blueberries. Gently stir remaining blueberries into batter. Spread batter in pan.
Bake 14 to 16 minutes or until set. Meanwhile, cook reserved syrup, the cornstarch and orange peel in 1 quart saucepan over medium heat, stirring frequently, until thickened and bubbly. Stir in reserved 1/4 cup blueberries.
Cut pancake into 12 squares. Serve immediately with blueberry sauce.