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Breakfast for dinner

cheesecake17 Jan 7, 2013 04:10 PM

Planning to serve breakfast for dinner tomorrow night.
Eggs, fruit salad, chopped Israeli salad

I also want to make pancakes.
Looking for a food recipe where the batter can sit in the fridge. I'd like to mix the batter in the morning, make some pancakes at 5pm and the rest at 7:30pm.

Any tried and true recipes? I have ricotta and a basket full of clementines and lemons.

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  1. c
    cleopatra999 RE: cheesecake17 Jan 7, 2013 04:12 PM

    this recipe has been on my list to try for a long time. I do one similar with cottage cheese and I prefer them to a regular pancake. They are so light and flavourful.


    1. k
      karykat RE: cheesecake17 Jan 7, 2013 05:25 PM

      I don't know about pancake batters that can sit. I think of things with baking powder or baking soda as needing to be cooked pretty much right away.

      Would waffles work? There's a waffle recipe with yeast that sits overnight. Has fantastic flavor. (Martha Shulman's recipe.) Let me know if you want that recipe.

      2 Replies
      1. re: karykat
        cheesecake17 RE: karykat Jan 7, 2013 05:46 PM

        No waffle iron

        1. re: cheesecake17
          karykat RE: cheesecake17 Jan 7, 2013 08:44 PM

          I was afraid of that. : )

      2. w
        willownt RE: cheesecake17 Jan 7, 2013 05:42 PM

        I have no problem with letting crepe-type pancake batter sit overnight in the frig. (In fact, I think it turns out better.) It is unleavened. If nothing else, you could do that. They also keep better than puffy/American style pancakes, so you could just reheat for the later crowd.

        1. j
          jbsiegel RE: cheesecake17 Jan 7, 2013 05:48 PM

          We love to do that! Sometimes we have "backward day" where we have dinner for breakfast and breakfast for dinner. It's fun, although, the veggie choice at 7 a.m. has to be made carefully LOL!

          1. greygarious RE: cheesecake17 Jan 7, 2013 06:22 PM

            Leavening will probably go flat. Better to make the pancakes the day before, then gently reheat in the microwave ( or wrapped in foil in the oven) if you don't want to take the time to do them from scratch right before dinner.

            1. Bacardi1 RE: cheesecake17 Jan 7, 2013 06:28 PM

              Sorry - can't make pancake batter in the morning & save it till evening.

              But honestly - pancake batter takes around 10 minutes tops to throw together, so I don't see a big problem here.

              1. waver RE: cheesecake17 Jan 7, 2013 06:52 PM

                Buckwheat crepe batter benefits from standing around for a while and is darn tasty but might be more suited to lunch for dinner or dinner for dinner as they go well with savoury fillings, but lemon and sugar are god too.


                1. h
                  holypeaches RE: cheesecake17 Jan 7, 2013 07:52 PM

                  Try measuring and storing the dry mix and wet ingredients separately. Then while the pan heats combine them and proceed. I usually let my batter sit a little while so it should hold a couple of hours (I'd think?).

                  4 Replies
                  1. re: holypeaches
                    cleopatra999 RE: holypeaches Jan 8, 2013 07:05 AM

                    Here is my recipe for cottage cheese pancakes. There is no leavener. I am sure you could let these sit with no ill effects.

                    1C cottage cheese
                    1/4 C flour
                    1/2 tsp salt
                    3 eggs
                    1 tbsp oil
                    vanilla or sugar as desired.

                    throw all ingredients in the blender and blend well. make into 2-3 inch rounds, flip as soon as underside is light brown. Serves 2-3 people.

                    1. re: cleopatra999
                      sparrowgrass RE: cleopatra999 Jan 8, 2013 07:24 AM

                      Do you think ricotta would work? I have had these, and they are great, but I have some ricotta in the fridge.

                      1. re: sparrowgrass
                        cleopatra999 RE: sparrowgrass Jan 8, 2013 12:54 PM

                        I don't see why not, I wonder if you would cut back the amount of ricotta compared to cottage, since it is denser. I would also throw some lemon zest in!

                      2. re: cleopatra999
                        magiesmom RE: cleopatra999 Jan 8, 2013 09:23 AM

                        I like these even better with white whole wheat flour which adds a nice nuttiness.

                    2. c
                      cheesymama RE: cheesecake17 Jan 8, 2013 07:12 AM

                      Haven't tried it myself, but some of the posters on this thread had luck. http://chowhound.chow.com/topics/369654

                      1. c
                        cheesecake17 RE: cheesecake17 Jan 8, 2013 09:57 AM

                        Used mark bittmans recipe- has yogurt and ricotta.
                        I mixed the wet and dry separately and will combine before cooking

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