Using Batters

Batters are used for many desserts - fine pancakes, crisp fritters or baked fruit puddings. The ingredients vary according to the type of batter and its use, but the following basic techniques ensure smooth, light results. Plain or self-raising flour may be used: plain for pancakes, fritters and pudding batters; self-raising for waffles and dropped pancakes. To avoid lumps, the liquid - water, milk or eggs - must be incorporated gradually. The technique of beating also incorporates air, which lightens the batter, making baked puddings rise when cooked. For perfectly flat, fine pancakes, the batter should stand for 30 minutes or longer before cooking. During standing, the flour grains expand and absorb liquid, so the batter becomes slightly thicker. Extra water may be added before cooking if the batter is too thick.