Category: Batters












This is my Mother in Laws recipe.  She was an excellent cook,  just like my Mum.


Source & History

Again we have a recipe from the Day to Day Cookery book. At lot of the simple basic recipes that I use are from there (when I didn’t get them from Rhoda).


  • I don’t usually put any salt in the batter
  • I usually add more milk than recommended – so that the batter is consistency of regular cream
  • don’t worry if you forget to add the melted butter/cream/oil, I often do and it doesn’t seem to make any difference.
  • I usually double this recipe when I make it.

Kitchen Wisdom

  • To keep spare egg whites, place in lidded jar in the refrigerator – use within 2 weeks.
  • To keep spare egg yolks, cover with water and refrigerate. Use for custard, scrambled egg, white sauce, soup or mayonnaise.