I wanted to give my results on using cold batter so they wouldn’t spread and be thicker and fluffier. I had the dry mix overnight in the fridge. The wet of course was already there Buttermilk, eggs etc. I mixed them together as usual and put inside an oversized bowl with ice water. Temp of batter was 40 degrees. I also decided to leave out the 1/4 tsp salt as an experiment. Well, the pancakes were actually thinner. Cold batter would make sense to not spread as much, but didn’t work. Is salt needed for rise or thickening?

⋯ 继续阅读请开通会员 ⋯