I'm trying to make pancake batter but it's come out really lumpy. Okay, so maybe I was just being an angsty teen and wanted to break some baking rules, but on the real, you should probably listen to what all of those chefs have been feeding your brain for years (pun intended). The more you stir, the more protein develops and the tougher and chewier your pancakes will be. Please! Don’t overmix the batter. Nope. But, with what I am about to tell you, you’ll be able to whisk up a pancake batter mix whenever you have some spare time and keep it for weeks or even months, for when you need it. It also means that if you don’t have a sufficiently big enough appetite to eat 12 pancakes or more in one go, you can spread your pancake feast out over a few days. Either in the fridge or on the counter is fine. Once you have a liquid batter, but still see plenty of lumps, you've mixed enough; that doesn't mean you want your pancakes to have pockets of dry flour in them. It allows the proteins to relax, making for pillowy-soft … I don't have much food at home and I'm really hungry, I can't go to the shops at the moment to buy anything. I have no idea how to fix it! Once you've mixed up your batter, let it sit for 15 minutes. https://www.allrecipes.com/recipe/21014/good-old-fashioned-pancakes Help! Let the batter rest. This is also my last egg so I can't start again. Mix away, you little biscuit baker, you. After you mix the pancake batter, let it sit for a while. Mix your batter …