What do the words "combine until just moistened" mean in pancake recipes?

Question

Hi, I'm trying a pancake recipe for the first time. Every recipe I find mentions to combine dry ingredients before adding wet ingredients, after which I'm supposed to "stir until just moistened" or "stir until just blended", etc. What does this mean? Won't my batter still have lumps? Or does it mean stir until just smooth, and then I should stop? (Also, can I keep the batter in the fridge overnight for future use?)

Answer 1

the clumps will work themselves out. just let it sit for a half hour.

Answer 2

The biggest mistake people make when preparing waffles or pancakes is to over-mix. "stir until just moistened" means to stir until you see no more dry flour IRREGARDLESS of whether there are lumps or not. Trust me...lumps are good. I'm not sure about leaving the batter in fridge overnight. I have never done it. The batter is so easy and quick to make you may as well not even bother. Just make it fresh.

Answer 3

That just means to not overstir the batter. Only stir it until the ingredients are moistened and dont worry about lumps in the batter. If you overstir it the pancakes wont rise the way they should

Answer 4

Moistened

Answer 5

It means just till the mass is moistened, yes there will still be some lumps. If you mix it too much, your pancakes will be tough.

Pancakes aren't rocket science, just go for it and modify your mixing next time if necessary.

Pancake mix is so cheap I never save it. I cook up all the pancakes and feed the leftovers to my dogs, it's their favorite treat after old tortillas.

Answer 6

Pancake batter is supposed to be lumpy. So don't over stir. Just stir it until the liquid and dry ingredients are thoroughly mixed. And yes, you can store the batter in the fridge overnight for the next morning use. I would not leave it in the fridge more than 24 hours.

Answer 7

Leave the lumps! If you try to stir them all out (pancakes, brownies, ...) then you will have tough and chewy cakes. You can take care of some of the lumps before you add anything to the mix. Just break up any of the clumps first.
Panckae batter needs to be used quickly after adding the liquid. Once again you'd end up with flat and chewy cakes.

Answer 8

when using all purpose flour which contains gluten, it is important not to over stir or what is called work the flour as applies when making bread. so, just stirring enough to moisten, means just that, it means don't over stir. premixing the dry ingredients ensures that the dry particles are well distributed throughout the soon to become batter. when all mixed use the entire batch immediately as it will spoil quickly. the great thing is that already made pancakes freeze amazingly. just wrap each pancake individually in plastic wrap, freeze and when you want a pancake pop one out of the freezer, unwrap and nuke for one minute on high in microwave. when you feel you have mastered basic pancakes try this recipe for Swedish pancakes or crepes. mix two cups milk, about three quarters of a cup of flour, one tablespoon each of vegetable oil and sugar and one egg in blender or mix with whisk in medium size bowl. preheat a non-stick frying pan which is about the same size as the burner you use. medium-medium-high heat setting, butter will scorch a little when you place in pan. do so before pouring each quarter cup of batter. gently swirl pan until batter is very evenly distributed. allow to cook until edges lift away easily. flip over for less than a minute more. place on a plate and make another. pancakes will be thin, yellowish beige with brown spots all over. this is normal. serve with any kind of preserves, jam or jellies. if you omit sugar you can use these crepes to wrap any type of food you like such as scrambled eggs and ham with cheese, asparagus with Swiss cheese and ham is called crepes Monte Cristo, my personal favorite. get stuck e-mail me personally at [e-mail]

Answer 9

Just make sure that there is not any more dry flour. Somehow, the lumps end up tasting good.
My mom used to cook the remaining batter and freeze the pancakes and then use them like frozen Eggo waffles so none went waste. I think she used waxed paper to wrap them.
Also grandma used buttermilk instead of regular milk which was surprisingly good.

Answer 10

Stirring them makes the pancakes tough. The small unmixed pieces and lumps will be okay The batter can be kept overnight. It might not raise as much the next day but it is fine..

Answer 11

Basically don't stir it a lot, just make sure it is not just powder. You don't have yeast to raise the pancake, just baking soda and you don't want to get rid of the gas bubbles that lift the pancake.