Want to do the prep today and bake tomorrow.. will it fall flat when I go to bake it tomorrow? there are no eggs involved so..
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Sarah is Food52's senior staff writer & stylist.
I think you're right to worry about the baking powder losing its potency. I would mix all the wet components and dry components together ahead of them (go as far in the recipe as you can without activating the baking powder) and then complete final steps the day-of the meal.
Inspired by Chef Bryant Ng's creamy classic.
30-Minute Chickpea Curry
Cooking on a Food Stamp Budget
What's New in the Neighborhood
Make Your Microwave Sparkle
The Hits Keep Coming