In article >,
Jake Honeywill > wrote:

> isw;1431078 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.
> > If I'd had more than one packet of yeast, the stuff would have already
> > been dumped, but I didn't.
> >
> > Isaac
>
> 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)

They were tasty -- see my other post. I think the "American style thick
ones" you mention are like the "cake-like" ones I don't care for...

These were quite thin.

Isaac