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Don't add yeast even a pinch ruins it...makes it not spread correctly on tava or pan as it is rising and edges curl up and distorts the taste I ruined a whole batch of batter trying the yeast and discovering it didn't work.


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I have a small table lamp which I turned on and left the batter under and there was enough heat from the lamp to make the batter rise and double in size in 12 hrs....


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Unless you are salting (or sugaring) your cabbage first then draining and patting dry, baking will release more liquid than the egg whites can bind. Recipe could use something absorbent



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