Master Batter Ratios
Ratio Matrix (by weight)
Variables: Liquid, Flour, Egg, Fat
| Variant | Liquid | Flour | Egg | Fat | Notes |
|---|---|---|---|---|---|
| Pancakes | 2.0 | 2.0 | 1.0 | 0.5 | The universal breakfast batter. Leavening usually required. |
| Fritter Batter | 1.0 | 2.0 | 1.0 | 0.0 | Thick enough to coat vegetables/meats for deep frying. |
| Crepes | 2.0 | 1.0 | 1.0 | 0.0 | High liquid content for spreadability. Let rest 30 mins before cooking. |
| Popovers | 2.0 | 1.0 | 2.0 | 0.0 | Requires high heat steam lift. |