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I fed my 2 year old pancakes that required yeast: yeast, mashed banana, warm water, whole wheat and buckwheat flour, and salt. I left the batch in the fridge overnight, and in the morning added a teaspoon of sugar, some more water, and a bit of oil. Fried them up on a shallow pan for just a few minutes and served.

My concern? How much alcohol/ethanol would yeast pancakes contain? Should I be worried about having fed these to a two year old???? I feel ridiculous in all sorts of ways...

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    I don't have time to write an answer now, but my answer to a related question (about residual alcohol in vinegar) has some links that go into how much alcohol there is in various foods (including some baked goods) and how much is produced in our own digestive systems, along with some hints as to why we shouldn't worry about trace quantities – Chris H Mar 11 at 15:37
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    Does this answer your question? Is there residual alcohol in various vinegars? – GdD Mar 11 at 15:54
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    That such as gripe water used to contain alcohol intentionally & the favourite grandparents' trick to shut the bairn up when they've had enough was to dip the dummy in scotch, i think concerns are over-emphasised these days. Ostensibly the reason they removed it from gripe water wasn't that it was harmful, merely that it didn't put the kid to sleep, so basically "didn't work" as intended & was cheaper to leave it out. – Tetsujin Mar 11 at 16:35
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    I commented this on the other question's answer, but, for @curiousv - Perhaps worth noting, that study was funded by an herbal medicine company and seems to have served the purpose of arguing against regulations on alcohol in herbal medicines by suggesting there's more alcohol in regular food. It also tended to take the high limits (95th percentile etc.) for consumption of everything... Not to say it's necessarily wrong per se, just that it's certainly written from a certain point of view. – Joe M Mar 11 at 18:51
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    @JoeM - that's a bit like the now famous "butter is bad for you, marg is good" research that fooled the world for possibly 2 decades… until someone realised the paper was sponsored by the margarine marketing board… setting in motion a whole re-think on how to analyse data. – Tetsujin Mar 11 at 18:58
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Yes, yeast-risen foods such as bread will contain trace quantities of ethanol. The concentration will likely be lower than that found in fresh fruit.

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