On Mon, 25 Jan 2010 00:37:27 -0800, isw > wrote:

>Tonight, I mixed up a batch of yeast-risen pancake batter, to cook
>tomorrow night. The recipe calls for two eggs to be added just before
>cooking, but I goofed and added them when I mixed the batter. The batter
>will be refrigerated all night and tomorrow, until shortly before dinner.
>
>Am I asking for all sorts of unpleasant digestive things to happen if I
>go ahead and use the batter, or is adding the eggs early something that
>is called for in some other recipes, and so probably OK?
>
>If I'd had more than one packet of yeast, the stuff would have already
>been dumped, but I didn't.
>
>Isaac

FWIW Hodgon Mills has/had a recipe for bran muffins on their wheat
bran package. It included eggs and indicated that the batter could be
kept in the fridge for (if memory serves) several weeks.

Terry