This basic batter will make 8-10 pancakes. Include 3 tablespoons of extra milk if making lighter crepes, and halve the liquid for making thicker coating batter.

1. Sift 125 g/1 cup plain flour and a pinch of salt into a bowl and make a well in the center, then break in 1 egg and beat with a balloon whisk or wooden spoon. You can also use a food processor for a few seconds or a hand-held electric mixer for slightly longer.

2. Beat in 300 ml milk, little by little, incorporating the surrounding flour gradually so the batter becomes very smooth.

3. The batter may be used at once, but it is much better if it is left in a cool place for some 30 minutes, allowing the starch grains to soften.

** Asian Recipes **

Batter is used to help protect delicate foods such as fish from the intense heat of deep oil. A crisp coating forms which stops oil penetrating the food, so it stays soft and tender inside. The batter used for fish is usually a savory coating batter, using beer instead of milk to add flavor as well as air, or a more robust yeast-raised batter.

Yeast batter is preferred for the coating of fish because although it is strong enough to protect the fish, it has a particularly light texture. To make a yeast batter that will coat 350g fish, you will need 1 teaspoon dried yeast, 150ml milk or water, 125g plain flour and a pinch of salt. The yeast is dissolved in the liquid and then added to the flour and salt.

Unlike an ordinary batter, yeast-raised batter is beaten vigorously to develop gluten in the flour. Leave it to stand in a cool place for up to an hour, until risen and bubbly before using.

** Asian Recipes **

Pikelets, just like waffles, need a raising agent to help make them light and bubbly. And that is why self-raising flour is used for them. One disadvantage, however, is that self-raising flour starts into action as soon as it becomes wet, so the batter must be used immediately.

If self-raising flour batter is left to stand, the bubbles escape and the results will be heavier instead of a lighter pancake. So the secret is to make the batter just before you make the pikelets.

** Asian Online Recipes **