I left the batter in the fridge overnight, and they were delicious the next day. Since then, I haven't left the batter in the fridge overnight, and my pancakes haven't tasted as good.
The recipe contains both baking powder and baking soda. I read that baking soda will not work if left in the fridge overnight, but baking powder will work to an extent.
I'm thinking that, after leaving it overnight, the batter had less air bubbles and was more cakey.
I left the batter in the fridge overnight, and they were delicious the next day. Since then, I haven't left the batter in the fridge overnight, and my pancakes haven't tasted as good.
The recipe contains both baking powder and baking soda. I read that baking soda will not work if left in the fridge overnight, but baking powder will work to an extent.
I'm thinking that, after leaving it overnight, the batter had less air bubbles and was more cakey.
Any ideas?
W. Pooh (AKA Winnie P.)
Not exactly the same thing but....one morning after making up some pancake batter and finding i had about 2 inches of batter left in the bowl after making all the pancakes i wanted, i placed the bowl in a warm oven i had been using just to get it out of the way and promptly forgot about it.
Came back a couple of hours later to put something else in the oven and found a nice, almost cake like, puffed up pancake batter, it was taken out of the bowl spread with butter and jam and quite enjoyed. -- JL
I left the batter in the fridge overnight, and they were delicious the next day. Since then, I haven't left the batter in the fridge overnight, and my pancakes haven't tasted as good.
The recipe contains both baking powder and baking soda. I read that baking soda will not work if left in the fridge overnight, but baking powder will work to an extent.
I'm thinking that, after leaving it overnight, the batter had less air bubbles and was more cakey.
Any ideas?
I don't know the chemistry so can't give the full answer you're looking for. I do know from experience that my buttermilk pancakes are better tasting and fluffier if I let the batter sit for a couple of hours before I cook them, as opposed to cooking the cakes as soon as the batter is made. But I've not given it as long as overnight. I don't refrigerate it. If I were to make the batter the night before and refrigerate it, I would remove it from the 'fridge first thing in the morning and let it come up to room temp before making the pancakes. Might try that next time just out of curiosity. -aem
I left the batter in the fridge overnight, and they were delicious the next day. Since then, I haven't left the batter in the fridge overnight, and my pancakes haven't tasted as good.
The recipe contains both baking powder and baking soda. I read that baking soda will not work if left in the fridge overnight, but baking powder will work to an extent.
I'm thinking that, after leaving it overnight, the batter had less air bubbles and was more cakey.
It is not a matter of the baking soda not working. It would have already done its thing and the gases escape overnight. I looked at the recipe it is is the same as I use, but doubled. I sometimes have leftover batter and cook it up the next day, and IMO, they taste better with freshly made batter.
I left the batter in the fridge overnight, and they were delicious the next day. Since then, I haven't left the batter in the fridge overnight, and my pancakes haven't tasted as good.
The recipe contains both baking powder and baking soda. I read that baking soda will not work if left in the fridge overnight, but baking powder will work to an extent.
I'm thinking that, after leaving it overnight, the batter had less air bubbles and was more cakey.
Any ideas?
W. Pooh (AKA Winnie P.)
There is something to be said for fermentation. I do the same thing with my yeast raised pancakes and waffles. I also have to let my great great grandmothers cake donut recipe sit overnight otherwise the flavor and overall texture and quality isn't as good. This overnight fermentation also applies to bread. Even the simplest white bread will be much better if you let the dough do a slow rise in the fridge overnight.
