Batter (cooking)

Batter (/ˈbætər/; from Old French: battre meaning "to beat") is a liquid mixture of one or more flours made with ground grains or soaked grains that are ground. Batters are used in various cuisines under various names.

Etymology

The term "batter" comes from the Old French word battre, which means "to beat", in reference to the thorough beating required to properly blend the ingredients.

Types of Batter

Batter comes in many types, depending on the thickness, the ingredients used, and the recipe it is used in. Some common types of batter include:

Pancake batter
Crepe batter
Tempura batter
Beer batter

Usage

Batter is used mainly for pancakes, light batters for fried foods, and thick batters for cakes and some types of bread.

Related Terms

Dough: Unlike batter, dough is not typically used for coating foods before frying. Dough is usually a non-liquid mixture and is often used for baking breads and pastries.
Mixing (cooking): The process of combining the batter ingredients.
Whisking: A common method used to mix batters.
Baking: A cooking method often used with batter.
Frying: Another common cooking method used with batter.