Given I have to make the batter now to eat in 3-4hrs, what's the best way to store my pancakes (or the batter)? I'm about to make some pancakes(1) for my daughter, and will want to make some for me and my wife this evening (in about 3-4hrs), since using a single egg should make at ~six I'll have too much batter for the one or two I wish to make now, so I'd like to use the same mix for both instances.

Is it better to store the mixed batter for 3hrs and then cook this evening's fresh or should I cook them now, store the cooked pancakes and reheat this evening?

What's the best way to store the batter/prepared pancakes?

Finally, what should I take in to account when cooking/reheating the stored batter/pancakes?




1. I know the term has different meanings, so to be clear, I mean pancakes like these.
Batter for pancakes is often nicer if it is left in the fridge for a few hours. I'd make them fresh tonight with the batter you're making for the couple you want now. Enjoy!