Pancake Liquid

[Andy in Sig]

Having just bought a cast iron pancake pan I thought it churlish not to try to make some pancakes. The liquid is mixed and awaiting cooking (I shall not be attempting to get the pancakes airborne). The burning question, though, is: how long does this liquid remain usable for?

 

[TheDoctor]

Batter? I'd use it the same day. Keep it in the fridge, or it might ferment or generally go weird.
That's a technical term

 

[psmiffy]

2-3 days - I normally put it in an empty plastic milk bottle in the fridge and then just give it a shake about thirty minutes before i use it

 

[Andy in Sig]

Thanks. I've got an empty yoghurt glass, so I shall fill it to the brim and put the lid on. That should do the business. Out of interest, can one freeze this stuff?

 

[psmiffy]

No idea - never owned any that long

 

[661-Pete]

I'm puzzled as to why this question isn't the other way around: 'how long after making pancake batter should I use it?' In answer to that, I would say, wait about an hour, it somehow improves over that time. But I would also say, only make as much as you need, and make it on the day you want to use it. After all, mixing pancake batter is only a few minutes work. Or am I missing something here? Anything special about the batter?

 

[Andy in Sig]

No, it's just that the recipe makes enough for 8 pancakes and one was enough, hence the question.

 

[Spinney]

No, it's just that the recipe makes enough for 8 pancakes and one was enough, hence the question.

Wow! You can stop at one pancake!

That's almost as hard as stopping after one piece of chocolate!

 

[661-Pete]

I honestly have no idea how to make batter for just one pancake! But my standard method will make about four or five, depending on your skills and how thick you like them. 'Metricated' for AiS's benefit!

100g plain flour
1 medium egg
250 ml milk
pinch of salt.

Work together the flour egg and salt with a fork, to make a stiff paste. Then add the milk gradually, easing out all the lumps whilst beating first with a fork, then a whisk, until smooth and creamy. Leave the batter for about an hour before using. About one soup-ladlefull per pancake.

 

[Andy in Sig]

That's interesting because if I could have halved my recipe just to make enough for four (you'll see why I didn't in a tick), I would have done.

500 ml milk
300 g flour
1 tsp baking powder
1/2 tsp salt
3 eggs (the obvious sticking point cos you can't do 1 and 1/2 eggs).

 

[psmiffy]

It rather depends on what your definition of a pancake is - thick or thin

Flour 100g
eggs2nr
milk200ml

 

[Andy in Sig]

It was pretty hefty (German recipe). I wonder if we should work out an average from all the recipes here?

 

[Andy in Sig]

How about:

150 g flour
250 ml milk
2 eggs
Pinch of salt
1/2 tspn baking powder

 

[Arch]

That's interesting because if I could have halved my recipe just to make enough for four (you'll see why I didn't in a tick), I would have done.

500 ml milk
300 g flour
1 tsp baking powder
1/2 tsp salt
3 eggs (the obvious sticking point cos you can't do 1 and 1/2 eggs).

But you could third, or two-thirds the other stuff...

Pete: with a one egg recipe, presumably you could use a smaller egg? Blackbird maybe?

What about bantam eggs, how do they compare to standard chicken?

But I agree. ONE pancake? What's that all about?

 

[ttcycle]

I'm with the others -only one pancake!!! You must have an iron like will AiS!

Pancake mix won't freeze - it's the way the butter/fat melts that makes a pancake light and if you freeze it, I'm told it doesn't quite reconstiture right when defrosted so the texture of pancakes are a bit weird.