A versatile batter.


  • 115 g flour
  • a pinch of salt
  • 2 eggs (one separated)
  • 1 tblsp melted butter
  • 225 – 250ml milk


  • Make the batter in the usual way, adjusting the amount of liquid if necessary to give the batter a consistency of thick cream.
  • Beat the egg white until stiff and add just before using the batter.