Mr Alex is a voracious consumer of pancakes. The kind of pancake that hides under several layers of strawberries, agave syrup, whipped cream and butter.
But who really wants to make a batch of pancake batter for one little kid, only to have to throw the remainder away when it quickly turns black in the refrigerator? Perhaps this is common knowledge and I got overly excited about my little method of preventing batter from oxidizing but I'm going to bestow it all upon you anyway.
I've tried all methods of keeping air out of the batter but it wasn't until I read this post on the Kitchn, illustrating a very easy way of keeping guacamole green that it occurred to me.
|How to prevent pancake batter from oxidizing|
1. Pour your batter into a tall mason jar.
2. Cover with 1/4" milk.
3. Screw on lid and refrigerate (in case that wasn't very obvious)
The batter will stay white for at least a couple of days if you keep the air out this way. It does start to lose its airiness, taking on a more "crepe-like" consistency, which appeals to me, but you could also add a bit more baking powder after you mix the milk back into the batter.
I used to use a buttermilk pancake recipe until my mother told me about Martha Stewart's recipe, using plain milk and oil, which I've included below. I love how easy and moist these pancakes are!
Basic Pancakes (makes 4 small pancakes)
1 cup all purpose wheat flour
2 tbsp cane sugar
2 tsp baking powder
1/2 tsp salt
(mix dry ingredients together)
1 cup milk
2 tbsp vegetable oil
1/2 tsp vanilla essence
(mix wet ingredients into dry)
Spray frying pan with oil. Allow batter to stand for a few minutes, while your pan heats up. Fry on low medium heat. The pancakes will be fluffier if you allow the batter to rise a bit before frying.