Making Batter

The batters that are used to make pancakes, waffles and such dishes are much the same. It is the exact proportions of all the ingredients that vary slightly.

Pancakes, waffles and baked batter puddings are all made with a basic pouring batter (see recipe below). To make crepes which are slightly lighter than pancakes, the batter is thinned with a few tablespoons of extra liquid.

Fritters and battered foods such as fish, shellfish and vegetables are made with coating batter. This used the same amount of flour, salt and egg as pouring batter, but only half of the liquid. Whisked eggs whites may be folded into a coating butter and sugar added for sweet fritters.

The type of liquid used in batters (whether milk, a mix of milk and water or beer) will influence the result. Water makes a light batter, milk helps to make it smoother and causes it to brown faster, while beer adds lightness and flavour.

Making Basic Batter

This basic batter will make 8-10 pancakes. Include 3 tablespoons of extra milk if making lighter crepes and half the liquid for making a thicker coating butter.

Sift 125g (1 cup) plain flour and a pinch of salt into a bowl and make a well in the centre, then break in 1 egg and beat with a balloon whisk or wooden spoon.

Beat in 300 ml milk, little by little, incorporating the surrounding floor gradually so the batter becomes very smooth.

The batter may be used at once, but it is much better if it is left in a cool place for about 30 minutes, allowing the starch grains to soften.