214 Egg Batter

Preparation info

  • Difficulty

    Easy

  • Recipe to Produce

    ¾ pint

Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

  • About

Recipe to produce ¾ pint U.S.A. Imperial Metric
Plain flour 1 cup 4 oz. 115 grams
Salt 1 pinch 1 pinch 1 pinch
White pepper 1 pinch 1 pinch 1 pinch
Eggs 1 + 1 yolk 1 + 1 yolk 1 + 1 yolk
Milk cup 10 fl. oz. 285 milliliters
Butter 1 tbsp. 1 tbsp. 15 grams

Method

Method of Preparation

Sift flour, salt, and pepper—measure milk—separate yolk of 1 egg and add to 1 whole egg—melt butter and cool slightly.

Method of Cookery

  1. Combine dry ingredients, make a well in center, and add eggs and milk gradually, beating all the time.
  2. Add cooled melted butter, beat well, and leave covered for at least 4 hours to allow starch cells to swell and absorb liquid.
  3. This batter can be used for frying fish, pancakes, or fritters.