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It is certainly safe to keep them refrigerated for a few days, but you will probably get much better results by freezing them. The cooked starches will re-crystalize if you refrigerate them, making them hard and unpalatable--this is one of the major modes of staling. By freezing them, you reduce this effect. You can then heat them directly from frozen in ...


Food safety wise, 2-3 days in the fridge will be OK, or even up to 5. Taste wise, they will not be very good. You will get better results if you refrigerate the batter (again, keep for 3-5 days, throw away earlier if it stars bubbling or smelling sour). But the batches after the first one will be rather flat/dense, because the leavening won't work. For ...

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