Batter (cooking)

Batter is a flour mixture with liquid and other ingredients such as sugar, salt, and leavening used for cooking. It usually contains more liquid than dough, which is also a mixture of flour and liquid. Batters are usually a pourable consistency that cannot be kneaded.^[1] The batter is most often used for pancakes, light cakes, and as a coating for fried foods. It is also used for a variety of batter breads.

The word batter comes from the French word battre, which means to beat,^[2] as many batters require vigorous beating or whisking in their preparation.

^ McGee, Harold (2004). On Food and Cooking: The Science and Lore of the Kitchen. New York, New York: Scribner. ISBN 978-0-684-80001-1.
^ www.askoxford.com. "AskOxford.com". AskOxford.com. Archived from the original on 19 October 2004. Retrieved 16 March 2009.

[1] McGee, Harold (2004). On Food and Cooking: The Science and Lore of the Kitchen. New York, New York: Scribner. ISBN 978-0-684-80001-1.

[Wwwaskoxfordcom-2] www.askoxford.com. "AskOxford.com". AskOxford.com. Archived from the original on 19 October 2004. Retrieved 16 March 2009.

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