Batters can be used in a variety of ways in sweet and savoury dishes. Type
Ingredients Thin
100 g flour, pinch of salt, 1 egg and 250 ml milk
Thick (coating) 100 g flour, pinch of salt, 1 egg and 125 ml milk
Use
Pancakes, crêpes, Yorkshire pudding
Coating fish, sausages, fritters
Method 1. Sieve flour and salt into a bowl. 2. Make a well in the centre and drop in egg and a little milk, mix with a wooden spoon or whisk, and add the milk a little at a time, whipping until you have a smooth batter. 3. If possible, leave to stand for 30 mins.
To make pancakes … 4. Lightly grease the frying pan and heat. 5. Pour in 2–3 tablespoons of batter. 6. Lift the pan and tip it to spread the batter. 7. Cook until the batter is set on top and brown underneath. 8. Turn and brown the other side.
Pancakes can be served with a sweet (e.g. stewed apple, cinnamon and cream, ice cream and chocolate sauce, fresh berries and maple syrup) or savoury (e.g. chicken and mushroom in a white sauce, smoked salmon and crème fraîche, ham and cheese) filling.
