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Pour your leftover batter into a an airtight plastic container. Cover the container in a layer of plastic wrap. This adds an extra layer of protection to the batter. Place the lid on the container, on top of the plastic wrap. Store it in the coldest part of your refrigerator. The pancake batter should keep for two days.
I'm hoping to make it on a Thursday morning to serve on a Saturday evening. Thank you! The Chocolate Cheesecake from Domestic Goddess (p175) should be fine if made 2 days in advance and stored in the refrigerator. However we would recommend that any leftovers are eaten up within 4 days of making the cheesecake. As this cheesecake is made with full-fat cream cheese it should also be suitable for freezing. The cooled, chilled cheesecake should be left in its springform tin (pan) and wrapped in a double layer of clingfilm (plastic wrap) followed by a layer of foil. Freeze for up to 1 month. Thaw overnight in the refrigerator and eat within 2 days.