Can you save the batter for buttermilk pancakes made with sour milk?

Yes, you can save the batter for buttermilk pancakes made with sour milk. Here's how to store the batter:

- Refrigerator: Transfer the pancake batter to an airtight container and store it in the refrigerator for up to 2 days. Make sure to label the container with the date. Before using, let the batter sit at room temperature for about 30 minutes to bring it back to a pourable consistency.

- Freezer: If you want to store the batter for longer, you can freeze it in an airtight, freezer-safe container for up to 2 months. When ready to use, thaw the batter in the refrigerator overnight or at room temperature for several hours. Stir well before using.

Note: Baking soda is activated by acidic ingredients like buttermilk or sour milk. If you're storing the batter for an extended period, the baking soda may lose some of its potency. To ensure fluffy pancakes, consider adding a small amount of baking soda (about 1/4 teaspoon per cup of batter) when you're ready to cook the pancakes.