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 it’s 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
To make this simple batter recipe, start by sifting 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.
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.
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.
This batter is best made and used on the same day for best texture and flavour!