<p>Can I make batter tonight, refrigerate and cook it off in the morning?</p>
<p>I wouldn’t. Baking powder doesn’t work well that way, because it starts “acting” as soon as the wet ingredients are added. The end result would probably be somewhat leaden.</p>
<p>You can mix the dry ingredients tonight, though.</p>
<p>You can, you might want to take it from fridge a while before using to get it closer to room temperature, and you’ll probably need to add a bit more milk or buttermilk, as it will have thickened.</p>
<p>Cakes will be ok, but with the little time it takes to prepare batter, why make it and store overnight? Or will it be leftovers from tonight?</p>
<p>Because S2 has a soccer tourney that will require us to leave the house at 6:40 a.m. I just wanted those few extra precious minutes of sleep. I’ll mix dry ingredients tonight and finish mixing in the a.m.</p>
<p><em>yawn</em></p>
<p>Absolutely, we do it all the time.</p>
<p>A few weeks ago my adult son went with me to the grocery store (picking up a few things for me on the way home from dinner out together). As I picked up something in the dairy case, I heard him mutter “Just shoot me now”. Turns out there is pancake batter in aerosol cans like whipped cream… you just shoot it onto the griddle. For a budding gourmet, it was pretty discouraging.</p>
<p>^^^ I hope someone comes back with a report on that!</p>
<p>[Batter</a> Blaster](<a href=“Strangenewproducts.com”>http://www.strangenewproducts.com/2007/10/pancakes-from-aerosol-can.html)</p>
<p>Great, more cans for the landfill. Pancake batter is pretty simple. Don’t see the point of this and I bet it’s expensive!</p>
<p>I like “Shake and Pour” better. Add water, shake and pour onto the griddle.</p>
<p>Aunt Jemima makes a frozen batter that you thaw in the refrigerator, and then pour on the griddle - I guess like the “Shake and Pour,” but you don’t have to add water.</p>
<p>You could make the pancakes the night before. Store them in a gallon size ziplock bag. The next morning, just put a few on a plate and microwave to heat.</p>
<p>I mix a large quantity of batter and make pancakes. Then refrigerate unused batter to make on following days. Do it all the time. Often, I need to add a bit of milk on later days to thin it out a bit. Works fine.</p>
<p>I’ve also done what nysmile suggests - reheating pancakes made the day before. Doesn’t turn out as well imo.</p>
<p>I have better luck when refrigerating batter over night- but that might have been sourdough pancakes.</p>
<p>[Sourdough</a> Pancake Recipe | Joy The Baker](<a href=“http://www.joythebaker.com/blog/archives/153]Sourdough”>http://www.joythebaker.com/blog/archives/153)</p>
<p>I’ve used leftover pancake batter with no problem. It does tend to discolor a bit, but it isnt bad. Ther is also a container in the dairy section of the store that comes in what looks like a pint container for heavy cream or something- its just a premade batter you pour on the the griddle.</p>
<p>I make batter from scratch. I never use baking powder or soda because I like my pancakes more chewy and firm (thick crepe). The baking powder/soda makes leavened pancakes bitter and higher in sodium. </p>
<p>1 cup flour ^
1 yogurt or buttermilk (6 oz container)
2 eggs
1 tblsp cooking oil
1/8 tsp salt (to taste)*
vanilla or almond flavoring (1/4 tsp)*
2 tblsp sweetner (sugar or artificial) "
additional milk or water or buttermilk to make thinner pancake. " </p>
<ul>
<li>to taste, optional flavors or combinations. Real vanilla extract best. Use sea salt, non iodize.
" experiment.
^ type of flour will affect thickness and texture of cake. Cake flour will be less chewy and thinner while bread flour will be more chewy and thicker. Higher salt will produce chewier cake. </li>
</ul>
<p>makes 5, 5-6" inch cakes.</p>
<p>You need to use “double-acting” baking powder, which reacts again when it’s exposed to heat. Alternatively, you can add everything except the baking powder.</p>
<p>And fairly fresh baking powder. It doesn’t last long - I just had a bad batch of pancakes for H’s birthday… low and tough. Probably 6 to 12 months on a can is best.</p>
<p>Best addition to pancakes: chocolate chips!</p>
<p>I LOVE chocolate chip pancakes, when I was little thats how I thought all pancakes were made.</p>