I am pretty much a novice with them but I was thinking of having pancakes for breakfast tomorrow and was wondering if there is any reason that I can't make the batter tonight and have it ready to go in the morning?
I'm also wondering why most recipes call for 1/4 cup or so of batter? You almost never get them that small when you eat out and I like them big. .so I sorta don't understand why anyone would want to make small cakes? I would think most of us have skillets at least 12" and larger? What am I missing here?