I made sourdough pancakes for breakfast this morning, as I've been waking up a dormant starter and can't bear to throw away the "discard". So I saved it, then mixed up a pancake batter sponge last night. This morning I made 48 pancakes, of which the family ate 21, so there are now 27 pancakes in the freezer. I did have to add eggs, oil, and leavening to make the batter, along with some flour last night, but we had to eat breakfast anyway, and now we have several quick breakfasts in the freezer for anyone in a hurry (or in the mood for pancakes). Also, my oldest is allergic to dairy, so I just used water instead of a plant-based "milk", which also saves money. I have more "discard" in the refrigerator and will try my hand at overnight sourdough waffles soon.
I've basically been trying to come up with breakfasts that aren't egg heavy, because eggs are so expensive right now. Four eggs in pancake batter that makes 8-10 servings is much less expensive than scrambling a dozen eggs for four people. We're eating a lot of toasted homemade bread, oatmeal, cornmeal mush. muffins, etc. When we do eat eggs I'm frying them and serving no more than two per person, or I scramble the eggs with corn tortillas to stretch them. But based on the price of eggs at Aldi yesterday, even 8 eggs would cost $2.80!