5 Pancake batters that can take care of all your cooking worries

Pancakes are one of the easiest breakfasts that you can make for your loved ones. Who wouldn’t love a stack of pancakes with some butter and maple syrup? You can enjoy them with fruits too! Though sweet pancakes are the best when it comes to breakfast; however, no one can deny the taste of a salty pancake loaded with veggies in the morning. Pancakes are not just delicious in taste, but healthy as well, which can fill your stomach until lunch. Sometimes, when making the batter of pancakes, we tend to mix a little extra so that everyone can eat them well. So, what happens when there is leftover batter and you don’t need to make more pancakes? If you thinking of throwing it away, STOP right there and store the leftover batter in the freezer. The leftover batter can be used to make your lunch the next day. Here is a list of 5 such pancake batters that you can store to make them later.

1. Egg batter

This is the traditional way of making pancakes and can be easily cooked as well. To make this batter, take a bowl and mix together 1 1/2 cup all-purpose flour, 1 tsp salt, 1 tbsp granulated sugar, 1 1/2 tbsp baking powder. Once all these dry ingredients are mixed, add 1 1/4 cup milk and crack open an egg into it. Whisk well all the ingredients to combine and make a fine batter. You can add a little butter into it for more taste, but this is optional. If there is some leftover batter, transfer in a ziplock pouch and freeze the batter for 2-3 days. You can use it to make thin pancakes for dinner.

2. Appam batter

This is the Indian-style pancake made with rice and poha. To make the batter, wash and soak 2 cups of regular rice with 1 cup boiled or idli rice for 4-5 hours. After soaking time, grind them to a fine paste. Next, add 1 cup grated coconut, 1 cup washed poha, 1/2 tbsp dry yeast, 2 tbsp sugar and 1 tsp salt. Add the desired water for batter consistency and grind again to make a fine batter. Transfer this batter in a large bowl and let it ferment overnight or for 8-12 hours. It will double up in size the next day. Make appams using the same way you make a pancake. You can store in the leftover in an air-tight jar for 2-3 days.

3. Sooji batter

Sooji or rava chilla batter is something that you can easily make in advance for the next day. And the best thing about it that it can stay up to 1-2 days in the fridge. To make the batter, take a large bowl and add 1 cup sooji in it with 1/2 cup salt. Finely chop onion and tomato – one each, 1 green chilli, 2 tbsp coriander leaves, salt to taste. Mix well all the ingredients and add a little water at a time to make the fine batter. When the batter is ready, make chillas on a non-stick pan using a little oil.

4. Curd batter

As this batter is made of yoghurt, it’s advised to use the leftovers within a day max. As the curd can become sourer which can hamper the taste of your pancakes. However, make sure you store the leftover batter in an airtight jar. To make this batter, add 1 cup all-purpose flour in a large bowl. In this bowl, add 1 cup yoghurt, 2 tbsp sugar, 1/4 tsp baking soda, 1 1/4 tsp baking powder, 2 tbsp melted butter, 2 eggs and salt to taste. You can mix a little water for the right consistency. You can enjoy this pancake with jam, butter and even honey.

5. Buttermilk batter

To make the fluffiest batter, you can use buttermilk in it. Take a large bowl and add 2 cups all-purpose flour in it and sieve 2 tsp baking powder, 1 tsp baking soda, 2 tbsp granulated sugar and salt to taste. Once all the dry ingredients are mixed, add 2 eggs, 2 cup buttermilk and 1 tsp vanilla extract. Whisk well all the ingredients to make a fine batter. Once the batter is ready, put a non-stick pa over medium flame and heat a little oil in it. Pour a ladle full of the batter and make pancakes with them. If this batter remains and you need not make more pancakes, add the batter in an airtight container and store in the refrigerator. You can keep this for 1-2 days to make the pancakes later.

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