A while ago I made this recipe for buttermilk pancakes.
http://www.williams-sonoma.com/recip...9D39ACC323BFE4

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.)

Christopher M. wrote:
> A while ago I made this recipe for buttermilk pancakes.
> http://www.williams-sonoma.com/recip...9D39ACC323BFE4
>
> 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

On Jul 14, 9:18 am, "Christopher M." >
wrote:
[snip]
> 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

"Christopher M." wrote:
>
> A while ago I made this recipe for buttermilk pancakes.
> http://www.williams-sonoma.com/recip...9D39ACC323BFE4
>
> 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.

"Christopher M." > wrote in message
news:xH6mi.2550$yx4.2525@trndny08...
>A while ago I made this recipe for buttermilk pancakes.
> http://www.williams-sonoma.com/recip...9D39ACC323BFE4
>
> 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.

Somebody!