I agree with Someday on this issue. Pancakes rise and become fluffy by the chemical reaction of a base (baking powder) with an acid (the lactic acid contained in milk or buttermilk.) Anyone who has mixed baking soda and vinegar together to watch the reaction will notice that the two neutralize each other over a short period of time, thus, no more bubbly reaction.
If you mix a large batch of pancake batter, the pancakes will be great for about 30 minutes. After that, the leavening is neutralized and will no longer work to make the batter rise when it comes in contact with heat.
Someday's suggestion works great. Just mix up enough batches of premeasured dry ingredients and wet ingredients (one batch should last about 30-40 minutes) and mix them together as you need them to assure beautiful, fluffy pancakes all day long. |