Yes and no, U can eat a lick or two without becoming sick. But consuming large amounts can lead to getting sick because of the raw egg in it. So I guess it depends on how much you eat any think more then a couple spoon fools might make you have a stomach ache.
Yes, you can, but it would be best to slice them first and then gently stir them into the batter. You can mix just about anything in pancake batter that doesn't have to be cooked first to be safe to eat. You can add any fruits, berries, chocolate chips, etc. that you want.
Shouldn't you have eaten them by now? Isn't a pancake only a pancake after its been made? Before that it's just batter, pancake batter. So If you've made your pancakes already, just eat them, jeez.
Yes, you can freeze pancake batter for later use. Just pour the batter into a freezer-safe container, seal it tightly, and store it in the freezer. When you're ready to use it, thaw the batter in the refrigerator overnight before cooking the pancakes.
Yes, it is generally safe to save pancake batter in the fridge for a short period of time, usually up to 2 days. Make sure to store it in an airtight container and use it promptly to avoid any risk of foodborne illness.
The process of pancake batter changing into a pancake is a chemical change. This is because the ingredients in the batter undergo a chemical reaction when exposed to heat, leading to the formation of new compounds with different properties.
Too much sugar and too high of heat.
no
It is actually the egg and milk in the pancake batter that holds it together. The milks lactose reacts chemically with the flour and many other ingredients and creates gluten, which hardens the pancake batter and holds it together.
Though it can vary slightly per cake and based on the ingredients used, a cake batter is typically very smooth. It is smoother and less dense than a pancake, bread, or muffin batter, but not quite as thin as a crepe batter.
Pancake batter, oil.
Absolutely! Just make sure the consistency is that of pancake batter. Add a little milk to thin out the scone batter if necessary.
How?