You can adapt batter to lots of goodies: pies, pancakes, pizza, cakes, pastries, muffins, rolls. It's made with yeast and without, on milk or kefir, with water or without, with eggs, butter or their substitutes. It comes out sweet and unsweetened, sour and salty — the result depends on which dish is on the menu. It's worth adding that the fastest pie is made precisely from batter recipes with various fillings, in the oven or a slow cooker.
A recipe option for sweet batter :
- Sift the flour.
- Add salt and sugar.
- Beat in the egg.
- Pour in the milk.
A recipe option for unsweetened batter :
- Mix mayonnaise with sour cream.
- Add the beaten eggs.
- Pour in baking soda slaked with vinegar.
- Add salt.
Another advantage of batter over all the rest is that there's no need to dust the table with flour or spend energy rolling it out. It doesn't need time to proof (in most cases) — it's used right away. Plus, the food processor does all the work for you.
Useful tips :
- always sift the flour
- don't ruin the batter by beating it too long — it may fall during baking
- the classic consistency is thick cream or runny sour cream