I want to experiment making American style pancakes (I usually make Austrian style unleavened palatschinken). The recipe I found says "buttermilk", but I remember reading somewhere that the Americans ...
Given I have to make the batter now to eat in 3-4hrs, what's the best way to store my pancakes (or the batter)?
I'm about to make some pancakes(1) for my daughter, and will want to make some for me and my wife this evening (in about 3-4hrs), since using a single egg should make at ~six I'll have too much batter ...
We just made the Swedish recipe this morning, and it seems like crepes...