All the deodorant soaps were left after i made that big batch of facial soaps. So it’s been super cold, windy, and rainy – time to finish up that project. I found plenty more soaps around at my father-in-law’s house – hopefully, these are the last of the old, old hotel soaps.
I found some more suitably sized pots and managed to guess the right amount that would fit in each of the blocks. This amount was MUCH easier for me to stir. You can adjust the amounts, but these are the percentages.
4 cups ground soap
4 cups boiling water
2 cups of oils (i used olive oil, coconut oil, bits of glycerin and castor oils, & shea butter)
the deodorant soaps melted nicelyBottles of old glycerin – might as well – not any good sitting in a bottleFirst batch was that bit of glycerin, 1/2 cup shea butter, and about 1 1/4 cup coconut oil
Oddly, the facial soaps were really hard to break down to melting – lots of stirring. I started with my big spatula, then finally able to whisk it slowly.Patience finally paid off on that lumpy facial soap batch. To this facial soap batch, i added 1 cup coconut oil and 1 cup shea butter. Just using up extra supplies.Wrapped up to slowly cool for 24 hours.Soap molds from Essential Depot.Three batches cut and laid out to cure. Basically just to dry out. No lye is involved in upcycling since the soap is already saponified.
In a large bowl, whisk together all of the pancake mix ingredients. Store in an airtight container for up to several months.
TO MAKE PANCAKES:
Combine 1 1/3 cup of the pancake mix with the water, egg, butter or oil, and vanilla (if using).
Drop by 1/4 cup-full into a greased hot skillet set over medium heat. Cook until edges appear dry and bubbles appear on the surface, about 2 minute. Flip and cook another 1-2 minutes on the other side.
Serve immediately as desired, or keep warm in a 200 degree oven until ready to serve.
baking tip:PANCAKE MAKING TIPS
Starting with room temperature liquid and eggs will prevent the melted butter from solidifying into tiny droplets when you add it to the wet ingredients, OR you can stir in the melted butter at the very end after you’ve combined the wet and dry ingredients.
Whisk the wet and dry ingredients only until just combined, do not over mix the batter. It’s okay if it’s a little lumpy. This will produce a more tender pancake.
I prefer to use a cast iron skillet or griddle for pancakes, as it creates a great golden exterior.
To keep pancakes warm and crisp until you’re ready to serve, place them in a single layer on a sheet pan in a 200 degree oven.
Pancakes freeze really well! Place a sheet of parchment paper or wax paper in between each pancake inside a ziplock bag or plastic container. Store for up to 1 month. Reheat in the toaster.
