4 ms·

> Also if you are making homemade pancake batter I usually make mine the night before. Do you add extra baking powder or anything? I believe BP will slowly los

• jfengel 7y ago
  It shouldn't require much. Most commercial baking powder is double-acting, which has a component that doesn't react until it gets hot. A bit of research[1] suggests that for most brands it's the high-temperature component doing most of the (ahem) heavy lifting. If so, add 10% extra, which is just a pinch for most recipes. Or accept a very slightly lower pancake. (Personally, I like to substitute yeast for overnight recipes.) [1] https://www.clabbergirl.com/faqs/ https://www.clabbergirl.com/faqs/