How far in advance can I make the batter? Can I make it, say, now? And put it in the fridge for a few hours? Does it need to be at room temp when it goes in the pan? Thanks!
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I've never done that, but I don't see why it wouldn't work or why you would need to bring it to room temp before cooking. Would love to hear how it works out!
Thanks! Me and 9 year old sous chef are charging ahead then. We'll let you know.
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