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Advance Preparation for Volume Service

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About
  1. Pancake and waffle batters leavened only by baking powder may be mixed the night before and stored in the cooler. Some rising power may be lost, so baking powder may have to be increased.
  2. Batters leavened by baking soda should not be made too far ahead because the soda will lose its power. Mix dry ingredients and liquid ingredients ahead; combine just before service.
  3. Batters using beaten egg whites and baking powder may be partially made ahead, but incorporate the egg whites just before service.

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