Basic batter

Basic batter

By
From
Encyclopedia of Food and Cookery

The method described below is the basic one for mixing most batters when making by hand. Batter may also be made by putting all the ingredients into a blender, liquid ingredients first then dry ones, and blending until smooth, or by putting dry ingredients into a food processor and, with the motor running, adding liquid ingredients through the feed tube.

Use basic batter when frying fish, and for toad-in-the-hole, Yorkshire pudding and breakfast fritters.

Ingredients

Quantity Ingredient
150g plain flour
pinch salt
1 egg
310ml milk

Method

  1. Sift flour and salt into a large bowl and make a well in centre so that you can see the bottom of the bowl. Put in egg and about one-third of milk and stir them together with a wooden spatula or spoon. Use a rapid circular motion, gradually extending it to allow flour to mix into liquid little by little. Add more liquid as flour is drawn in. Beat batter until very smooth.
  2. Cover and stand for at least 30 minutes or up to 3–4 hours. Check consistency before using and stir in a little water, if needed, for the thickness specified in particular recipes.
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