Lemon-Ricotta Pancakes--can I make the batter the day before?

[sparkareno]

I want to make lemon-ricotta pancakes Sunday morning but all the recipes are lengthy and messy. You have to beat the egg whites separately, mix dry ingredients, fold in wet etc. and dirty a lot of bowls and dishes....and I don't have a dishwasher. I won't have that much time on Sunday so I was wondering if they would hold up if I made the batter on Saturday afternoon and then fried the pancakes on Sunday morning. I assume there will be a little deflation of the egg whites but will it be a lot? Has anyone tried to do this?

[suburban_mom]

This recipe recommends making them in advance and you can even keep the batter up to 3 days: http://www.supermarketguru.com/index.... . I haven't made them myself but I have had them at the restaurant and they are very good.

[sparkareno]

Thanks suburban_mom! I'm going to go for it.

[suburban_mom]

I'd love a report back on how they turn out since I haven't made them yet.

[hotoynoodle]

the recipe says it will "keep safely" for 3 days. that means as far as keeping raw egg whites in storage. it does not indicate they will stay whipped.

whipping egg whites takes so little time with a hand mixer. wouldn't you rather have a premium result instead of a s-so one?

[escondido123]

How about if you do the parts and put them together Sunday morning. I'm assuming there are dry ingredients and wet ingredients so I would do each of those--you can put the dry into a plastic bag--and the wet, except for the egg whites, in another container. Clean up whatever mess there is and go about your business. Sunday morning all you have left to do beat the egg whites, fold in wet then dry ingredients and your ready to make pancakes.

[sparkareno]

I did think of that & it is a possibility if necessary but I was hoping to roll out of bed & not have to drag out the mixer & make all that racket. LOL. I just wanted to be able to heat the frying pan & go.

[goodhealthgourmet]

for best results you really need to mix up lemon ricotta pancakes just before cooking. you might want to rethink your menu and go with an overnight buttermilk yeast batter instead...or make the lemon-ricotta pancakes ahead of time, let cool, stack with wax paper between each one to prevent sticking, and freeze. you can thaw them at room temp or in the MW, and just heat them in the oven or a skillet before serving.

[escondido123]

You can do the egg whites by hand with a whisk.....just a nice swoosh sound.