Question

Why do restaurants put pancake batter in eggs?

Answer 1

The reason restaurants put pancake batter in eggs is to make the eggs more sturdier and add structure and moisture to the eggs.

Adding the pancake batter to the eggs gives the eggs a better taste and also makes the eggs fluffier.

Eggs are also added to pancakes as well in soem restaurants such as Denny's and IHOP.

Denny's does use eggs in their pancake batter to make their pancakes.

If you're allergic to eggs then you can ask Denny's to make the pancakes without eggs and they will do so.

IHOP also uses eggs in their pancake batter as well.

IHOP and Denny's eggs are real eggs but IHOP and Denny's uses powdered eggs to make their eggs with.

Denny's as well as I Hop use powdered eggs.

I used to work for both Denny's and I Hop and we made eggs using powdered eggs.

Although we did have real eggs for those people who wanted real eggs.

Denny's does use fake eggs well at least powdered eggs and they are real eggs but in powder form.

The Denny's Eggs are powdered eggs that they buy in canisters however if you do want real non powdered eggs at Denny's they will almost always cook real eggs for you.

Powdered eggs are not bad for you since powdered eggs are made from real eggs.

Powdered eggs are just as healthy as regular eggs are because the powdered eggs are just the eggs turned into a powder form that makes them last a long time.

Powdered eggs are easy to store and last a long time on the shelf or in your pantry.

Keeping powdered eggs is a good idea for possible natural disasters when you need emergency food.

I get powdered eggs from a food pantry and I have several of them and eat them once in awhile and if someone else needs some to eat I give them to them as well.

Powdered eggs contain the same health benefits as regular eggs although in my opinion fresh eggs that are not in the powdered form are much better tasting.

Answer 2

Pancake batter goes black as a result of oxygenation which is harmless.

Pancake batter will keep for 3 days, refrigerated.

Little black dots may form on the batter's surface on days 2 and 3 — they're a harmless result of oxygenation.

Just stir to combine. Add mix-ins such as nuts, fresh or dried fruit, or chocolate chips to the batter just before cooking.

And too much oil in the pan is the culprit behind pancakes that are splotchy brown rather than evenly golden from edge to edge.

People who've made pancakes have all experienced the annoying phenomenon of having the first batch of pancakes turn out splotched with brown spots, while subsequent batches come out evenly golden.

The signs that pancake batter has gone bad are.

There's mold or wet clumps in the package. That's a sure sign moisture got it.
It smells moldy or off in any other way.
The package has holes or there are some dead or alive pantry pests in the mix.
You stored an open mix unsealed for months.

Standard pancake batter (made from flour, milk and eggs) should last for between two to four days when stored in the refrigerator, depending on the expiry date listed on your milk and eggs.