Elaine, you could beat by hand if you've got a lot of strength/energy. Or, if you have an eggbeater or electric hand mixer, those would be good. You just need to really beat the dough/batter HARD for a minute or so, however you're able. And if you're unable to beat it hard, use just 2 teaspoons yeast, mix it up really well, then let it sit/rise at room temperature for 2-3 hours before scooping it into a pan, and letting it rise again. The extra rise will help develop the gluten you were unable to develop via beating. Good luck - PJH

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