My wife loves my pancakes. But I'm not supposed to eat the as I'm diabetic. So I always end up with leftover pancakes, which often sit in the fridge until they are no good (she doesn't eat leftovers very well). I was talking to my youngest daughter who had a similar dilemma. Often, do to her and her husband's work schedule, she has leftover pancakes after making a single batch. She came up with an great answer, which I've improved upon a little. For my recipe, I always mix the dry ingredients together first, and then add the wet ingredients. My daughter figured out that she can premix the wet and dry ingredients separately, then use as much dry as needed for the occasion, and as much liquid as is needed. The rest can be stored separately in the fridge and pantry. That way, you only make as much batter as you need. The wet and dry are already together in the proper ratios.
The improvement I made was to mix the oil and egg together first, like I was making mayonaise. The egg emulsifies the oil so that it mixes easily and smoothly with the milk. It stays in a homogeneous mixture until you need it.
Here's how you mix it four four batches of premix:
4 cups flour
8 tbs. sugar
2 tsp. salt
1/2 cup baking powder
1/2 cup cooking oil
4 extra large eggs
3 cups milk
For a single batch, simply remove 1 cup dry ingredients and place in a bowl. Then add 1 cup of the wet ingredients. MIx, cook, and eat.
I tried it tonight just to make sure the quality was still there. It was. And there were no leftovers.
Seeeeeya; Goodweed of the North