What batter means
A batter is a mixture of flour and liquid, such as milk, water, beer or eggs, that is thin enough to pour or spoon rather than knead. Batters are used in different ways in cooking. Some are cooked on their own to make pancakes, crêpes, waffles, Yorkshire puddings, toad in the hole, clafoutis and drop scones. Others, called coating batters, are used to coat food before frying, such as beer batter for fish and chips, tempura batter for Japanese vegetables and seafood, and the batters used for onion bhajis, fritters and churros.
Cake mixtures are also often described as batters, especially in American recipes. Batters vary in thickness. A thin pouring batter is used for crêpes and Yorkshire puddings, a thicker dropping batter for drop scones and muffins, and a coating batter thick enough to cling to food. Raising agents such as baking powder, bicarbonate of soda, yeast or fizzy water or beer may be added to make a batter lighter.
When making a batter, the liquid is usually whisked gradually into the flour to avoid lumps. Pancake and Yorkshire pudding batters are often rested so they become smoother and more tender, while tempura batter is made quickly with ice-cold water and barely mixed to stay light and crisp. You will see batter in recipes for pancakes, puddings, cakes and fried foods.