Pretty sure I heard that pancake batter can be successfully stored in a fridge – so I left last’s nights in the bowl covered with cling film. It has now morphed from a nice smooth creamy brown to something darker with black spots:

IMG_9500 by allyharp, on Flickr

I won’t be eating it, but any idea what’s caused that?

No idea what happened to yours but you can normally store it for a few days without issue.

I’ve had that before on some puff pastry that had been egg washed, and put in the fridge, can only assume it’s down to the egg.