(33 ratings)

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batter recipe
batter recipe
  • Makes: 450ml

  • Prep time:

    plus standing time
  • Cooking time:

    plus standing time
  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

This basic batter recipe can be used for a whole variety of sweet and savoury dishes from pancakes and fritters to Yorkshire pudding and toad-in-the-hole. To achieve a smooth lump-free batter its essential to slowly draw the flour into the liquid if you beat everything together in one go some of the flour will remain in tiny lumps suspended in the batter. The quantity of milk in this recipe makes a pouring batter, to make a thicker, coating batter use about 150ml of milk. You can flavour the batter with citrus zest, chopped herbs or a little mustard if liked. When making a batter for Yorkshire puddings add an extra egg yolk and replace half the milk with water. This will give extra rich and crispy results every time.


  • 100g plain flour
  • 1 large egg
  • 300ml milk

This batter is best made and used on the same day for best texture and flavour!


  1. Sift the flour into a large mixing bowl and make a well in the centre. Drop the egg into the well and beat with a balloon whisk, gradually drawing some of the flour into the mixture.
  2. Slowly pour in the milk, whisking all the time and continuing to draw in the flour until you have a smooth batter. It should be the consistency of single cream.
  3. Cover the bowl and leave the batter to stand in a cool place for about 30 mins this allows the starch grains in the flour to soften and give a lighter batter. If after standing, the batter has thickened too much add a splash of milk to thin it down.

Your rating

Average rating

  • 4
(33 ratings)

Your comments

Mike Hunt

Try adding a teaspoon of curry powder to :P

Jen Hemmings

Wanted to make my own batter again. Haven't done it for years, so this is very helpful.

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