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Pancake and Waffle Batter Tips |
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Written by Sana Memon
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Batters provide the basis for a large number of dishes from simple lemon pancakes to American waffles.
Here are some tips on making food batters:
- Batter is a mixture of flour, salt, egg, milk or other liquid.
- The proportions vary, depending on the consistency required. Pancakes, for instance, need a thin, cream-like batter, while fritters need a thick coating batter.
- For crisp coating batters, 1 tbsp of oil may be used with 1/4 pint of water, or the liquid may be half milk and half water.
- Batters do not, as some people think, need to stand for a while before being cooked, although this may be done for practical reasons.
- Batter may be left, covered, at room temperature for any time up to 4 hours, or up to 24 hours in a refrigerator. It may be necessary to add a little more liquid to restore the batter to its original consistency.
Tags: batters waffle batter pancake batter |
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Last Updated ( Sunday, 17 February 2008 )
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