Q1 Why let pancake batter sit? I heard it creates gluten, thus making it easier to trap air in. But beating the batter also creates gluten.
Q2 When should I let pancake batter sit? The reaction which creates air bubbles starts right away with buttermilk + BS or milk + BP (both types). But with double-acting BP, you get a second kick on heat. So it seems like you oughta only do it with the double-acting BP.
I am on the quest for perfect pancakes and would love to know!
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