Tip: The pancakes are best served fresh, as soon as they are made, when they are both crisp and flexible. If you cannot manage that, stack them one on top of the other on a plate as you make them and keep them well covered with an upside-down plate. To freeze them, slip a layer of parchment paper or waxed paper between each pancake, allowing more of the paper for the top and the bot- tom, and let them cool completely. Slide the whole bundle into a ziplock bag and freeze flat. Defrost before reheating, then slap the pancakes, one at a time, onto a hot cast-iron griddle or frying pan, giving each a few seconds on both sides until nice and hot.