Quote:
Originally Posted by isw
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.
If I'd had more than one packet of yeast, the stuff would have already
been dumped, but I didn't.
Isaac
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HI there Isaac, I'm sure it'd be fine from a food safety point of view. Not sure how the yeast would be affected by the egg (not much I would have thought) - just realised that you've probably already cooked 'em (or checked em out) - what happened? Where they any good?
I dont usually use yeast in pancake batter - are they the american style thick ones (i use buttermilk, flour, eggs, egg white, vanilla and bit of sugar, oinch of salt too)
Cheers
Jake
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Jake Honeywill
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