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Breakfast for dinner

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. 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.

    http://www.chow.com/recipes/28985-lem...

    1. 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. 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. 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. 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. 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. 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.

                http://www.davidlebovitz.com/2007/07/...

                1. 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

                    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

                      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

                        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

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

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

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