Salmonella is found on the egg shell, not the yoke. As long as the batter didn’t contain egg shells(infected ones mind you), you’re good to go.
Furthermore, normal rates of infection are 0.6% for naturally infected hens. And even among hens artificially and heavily infected with Salmonella, the rate was only 3.0%.
Needless to say, it’s exceedingly unlikely to get Salmonella from batter with eggs.
