Practical task: Batters

LO: To understand how to make a batter and to explore the uses and the function of the ingredients.. To learn how to make pancakes (crepes) and consider how to fill and present attractively.

Ideas for filling and finishing filled pancakes

Batters: what are they and what are the functions of the ingredients? Batters are a mixture of flour, egg and liquid (usually milk). The mixture is beaten well, incorporating some air in the process. When batters are baked, the main raising agent is steam. They are used to make pancakes or crepes which are eaten savoury or sweet. They are used for coating food such as fried fish, vegetables or chicken – The batter protects the food from the oil and gives a crisp coating. Make fritters which are slices of fruit and vegetables coated in batter and fried. Make tempura ( a light Japanese batter made from flour, corn flour and sparkling water and maybe egg white) Used to make baked items such as Yorkshire puddings and toad-in-the-hole. These have to be baked in a very hot oven so that steam can act as the raising agent. The eggs and the flour set these products in their risen state. American style pancakes are thicker than crepes and require a raising agent of baking powder to make them puff up and rise.

Why is a better quality product achieved if the batter is allowed to rest before cooking? During the resting period, starch molecules in the flour are absorbing the liquid in the batter. This causes them to swell and gives the batter a thicker, more viscous consistency. Any gluten formed during the mixing of the batter is also getting time to relax, and air bubbles are slowly working their way out. This resting step ensures a thin and uniform structure to the finished cooked product, as with the hollow shells of Yorkshire puddings or the paper-thin quality of crêpes. If the gluten has had time to relax, the texture is incredibly delicate and tender instead of tough and chewy. If you're in a rush, you can shorten or skip the resting step, though the texture won't be quite the same.

What happens when batters are cooked? Fried batters: The egg and wheat protein set (coagulate). The starch in the flour absorbs liquid and gelatinises which also helps the mixture to set. Baked batters: The liquid turns to steam in the hot oven and pushes up the mixture so it rises. The egg and wheat protein sets and the starch in the flour absorbs some of the liquid and oil it is cooked in, which also helps the mixture to set. Baked batters MUST be poured into a shallow layer of very hot oil to enable the hot oil and heat of the oven to produce steam which will expand the batter and allow it to rise. The baked product browns as the starch turns to dextrin

Homework for Thursday Complete the Batters worksheet using this powerpoint. Design an idea for a skilful savoury dish based on pancakes. The dish should showcase as many skills as possible! Describe your idea – you could draw a rough annotated sketch. Present your work in a table like the one below. Extension: also produce a sweet idea. Pancake recipe idea Description of my idea Skills this recipe would demonstrate.