@@fookthecook1251 the only thing done a bit different is dad always added the water at once he knew how much every time…lol and then beat it until the consistency was the batter running in a thin stream off the spoon. Takes me back to those days of selling the best fish n chips in our little town …think I might make me some fish n chips today 😊
@@mrmysterious6006 yea well……there’s a secret ingredient that I didn’t disclose so unless you know what that is I wouldn’t be so bold as to claim it’s better ….
@@cloudydaez This batter would be perfect by adding 2 eggs, other than that I couldn’t think of anything else could be your secret ingredient. Very appreciate if you can give out some hint :)
I've changed the recipe a tad. Didn't have any baking powder, so instead I used cornstarch and a couple eggs. Threw in a few seasonings. Made zucchini sticks, shrimp and oysters with the batter. Hubby raved over it. Ty. Will save this recipe.
@@deeppurple883 I made this recipe.. Didn't have any flour so I ground up some almonds. Also didn't have any baking powder so I added an Alkaseltzer tablet. And our water is not so great so I used milk. Would not really recommend this recipe as it just tasted weird. Also didn't have some retard playing a banjo, so I just put the radio on to Country Classics.
Ahh yes, this is the best! I used cold water and apple cider vinegar, but it really doesn't make much of a difference which vinegar you use, just a lil something to get that baking powder going. This was so crisp, it didn't take long to brown, rose quickly in the oil, and continued to be crisp even after frying. I halved the recipe and used this to make deep fried bananas, served with ice cream. With the balance batter, I funnelled it into hot oil, similar to funnel cakes, and served it with ice cream. Definitely a keeper! Thank you for sharing.
You're most welcome. Thanks for watching and sharing your cooking ideas. Great use of the batter. It is so versatile and crisp as you say, which I believe is why it's a winner with so many people.
I made sweet and sour tofu with this batter. I omitted the oil and used apple cider vinegar instead of white and it was still sooooo good!! Thank you!!!
Try adding Emplex or pectin (0.5 to 1% of flour weight). Any bake supply shop or section should have them. It forms a thicker and soft, crispy crust. -I'm a fried foods manifacturer
This looks fantastic. I have been looking for a batter for fish, chicken, onion rings, etc. When I get these items at restaurants, they are great. But when I tried othe recipes at home, it always came off, soggy, etc. THANK YOU SO MUCH
I love zesty fried chicken. Would half a packet of Good Seasons Italian dressing powder mixed into this better work well for fried chicken? Or maybe half a packet? I also love the zest of ranch dressing, would a ranch packet also work or would it overwhelm the batter?
I figured this has to be in the UK since you're not using any seasonings. You need to Try some fish matter from the Southeastern section of the United States. Food is about flavor. We got flavor.
I was wondering if you fry it in the wet batter mix or rool battered chicken in dry flour to keep the wet batter from getting loose in the deep fryer. I once followed the recipe and the wet batter came loose in the deep fryer hot geese. It tasted pretty good.
If the chicken (or fish, veg, etc.) is wet before going into the batter, the batter may not stay on well during frying. This can be remedied by dusting the wet ingredient with flour before dipping into batter to fry.
Always dry the food to be fried with paper towels to avoid hot oil splatter, coat lightly with all purpose flour (shake off excess) and then dip in the batter. Let excess batter drip off for about 5 seconds and then fry,. Times will vary based on what you are frying.
@@jfrphoto01 when you dip the chicken or fish in the batter then into the hot Oil to fry, even after waiting 5 seconds or so to drip out will the excess batter that goes into the oil with the chicken not make a mess or do you have to keep on collecting the extra pcs of batter in the oil ?
Also is it better to use batter at the end before going in the oil to fry or or have it sit in the batter first and then drench it in flour mix then into the oil to fry?
Thanks for sharing rhis years ago !. What a simple recipe and perfect for the fried mushrooms and fried onions we made tonight.. A classic indeed 👌 Hope all is well
It needs to be baking powder not soda, but if you don't have any available you can use 2 cups self raising flour in place of the all purpose flour and baking powder.
No. But if you're doing it in a deep fat fryer the only thing is,,the batter possibly will stick to the basket so it's best not to have it too thick. (30 odd yrs cooking experience) just as my source 😊
Tried this with deep fried cheese, even with thickening the batter with more flour the cheese still went out. Although 1/4 of them did, good batter will use again when time comes
Try freezing the cheese for 15 minutes before coating and frying. If you try using just batter the cheese will ooze out. you have to coat it again with flour or bread crumbs to form a seal. Also the oil temp for that kind of frying should be 375 F. and the time in the oil should only be long enough to lightly brown the coating. Remember, you are only slightly melting the cheese in the oil as the residual heat will continue to melt the cheese once it is out of the oil.
Lynn Kueh Yes, just normal flour works fine. Top Tip, water first, then flour, then Malt Vinegar, then baking Powder. In that order. Don’t need oil. I make batter everyday and there’s so much rubbish out there, just don’t need it!
I just tried coconut flout, but it was such a mess. I'm thinking I just don't got the batter right, hence why I googled it. I mean, it came decent once I ate it. Haha But maybe I'll try the traditional flour. I think I was trying to get away from flour since it's "bad" for you.
I have kept it for up to three days in the fridge. (It may need a little water added after that time in the fridge to return it to the original consistency). I would not recommend freezing it at all.
I have kept it for up to three days in the fridge. (It may need a little water added after that time in the fridge to return it to the original consistency).
No egg! Almost everyone else says to put an egg. I am from Louisiana and we fry a lot of seafood, but I have never used a wet batter! I always dredge in a mixture of egg, salt, ice water and seasonings, the dredge in dry Fish fry. I will try this tonight when I fry my shrimp. Thanks.
@@nette49 Dredge leaves too many particles in the oil. You must be a billionaire if you can afford to throw away oil after each use, or you're using vegetable (seed) oil which is toxic at room temperature and super toxic at frying temperature. I advice you to research on the toxicity of seed oil. I use beef tallow and I haven't found the right recipe for gluten free batter yet.
Hello Thanks very much I tried this today and added a couple of seasoning ingredients also The only thing I found was, some of the batter came apart from the chicken. What is the trick to allowing for the batter to remain on the chicken, fish, etc Thanks
You can lightly dust the chicken with some corn flour before dipping it in the batter. This will ensure batter remains on the chicken and doesn't come off. Also, try not to disturb the chicken too much in the first few minutes of frying. Allow the coating to set before turning it around.
I tried this recipe but with some changes in ingredients. Instead of water used cold beer, I eliminate the oil its not needed, vinegar add a bit of flavor but optional (I tried balsamic its better), add some paprika and the rest is the same.
The oil does nothing, youre frying it why put more oil in! The vinegar activates the baking powder. Instead of asking this amateur....go to a real page and ask a proper chef.
You still have to season your chicken friend… this keeps the chicken from fighting with the batter. Or whatever you season your chicken with- add it to the batter.
Should be ok for a few days. It may dry out a bit so be sure to give it a good mix or beat , it may need some water added to bring it back to the consistency required.
* *Mrs. Griffin* * - Du är överkonsumt med din nationalitet, okej? Den enda Guds gåva till rätt Bar B Q är hur det görs i Sverige. Några av dig dumma och tråkiga människor i USA, som du liknar cretins. Kretiner du är, hela din röra! Vänligen ta denna kväll bad i det heliga vattnet, välsignat av "Herren" själv!
Dont even make it let alone kerp ir for later. If you making anything that you want to use 3 days later.....big tip.........make it 3 days later....fresh is best.
I have never used milk in batter for deep frying, however it should still work quite well. I believe it needs to be mixed to a thin-ish consistency and chilled for an hour or so before use for best results.
* *Mrs. Sanchez* * - Du är överkonsumt med din nationalitet, okej? Den enda Guds gåva till rätt Bar B Q är hur det görs i Sverige. Några av dig dumma och tråkiga människor i USA, som du liknar cretins. Kretiner du är, hela din röra! Vänligen ta denna kväll bad i det heliga vattnet, välsignat av "Herren" själv!
OR .... perhaps beat the batter by hand as I have occasionally done .... tiring on the arm but it's a great way to get a feel for the consistency of the batter .... messy but fun too! I posted a video of my hand beating this batter purely for it's entertainment value if you're interested :) ... th-cam.com/video/TGjP63wvFgA/w-d-xo.html
Funny you should mention hand-beating, Fook The Cook. I use this method when mixing the batter for English crumpets (the one's with the holes in that are toasted before being spread with butter). As you say, it is such fun as well as being effective. My old dad used to used a dinner fork to whisk Yorkshire Pudding batter and he resisted all attempts to wean him off this practice despite it taking him an age to do so and still getting lumps in the mixture. :º) Thanks for the tips.
I love crumpets - you have inspired me to try my hand at it :) (pun intended, haha!) Have not had Yorkshire Pudding as yet but love roast beef so that's also added to my list. Thanks for sharing - great story. I was recently told 'fingers were made before forks', and I guess forks were made before hand whisks :)
This is the batter my dad made when he owned the best fish n chip shop in town. Still make it to this day and it’s the best batter ever.
It really is isn't it? Yes, would have made amazing fish n chips!! :)
@@fookthecook1251 the only thing done a bit different is dad always added the water at once he knew how much every time…lol and then beat it until the consistency was the batter running in a thin stream off the spoon. Takes me back to those days of selling the best fish n chips in our little town …think I might make me some fish n chips today 😊
I'm quite confident mine are better than your parents...
@@mrmysterious6006 yea well……there’s a secret ingredient that I didn’t disclose so unless you know what that is I wouldn’t be so bold as to claim it’s better ….
@@cloudydaez This batter would be perfect by adding 2 eggs, other than that I couldn’t think of anything else could be your secret ingredient. Very appreciate if you can give out some hint :)
That’s an excellent batter!!! I added a lot of seasoning. It was so crunchy. Thank you!
I've changed the recipe a tad. Didn't have any baking powder, so instead I used cornstarch and a couple eggs. Threw in a few seasonings. Made zucchini sticks, shrimp and oysters with the batter. Hubby raved over it. Ty. Will save this recipe.
Buy self rising corn meal and flour you don't need all that other stuff
There's always one 🤠🤣
Do you need breadcrumbs or can you fry only with the batter??
@@roderixdekaperwithout breadcrumbs will be just fine 👍
@@deeppurple883 I made this recipe.. Didn't have any flour so I ground up some almonds. Also didn't have any baking powder so I added an Alkaseltzer tablet. And our water is not so great so I used milk. Would not really recommend this recipe as it just tasted weird. Also didn't have some retard playing a banjo, so I just put the radio on to Country Classics.
PALEO people; I substituted flour with Cassava Flour and it came out incredible. THANKS for a great recipe!
I cut the recipe in half it turned out great used it for shrimp, broccoli cauliflower and carrots
Sounds delicious! Great use of this recipe!
Ahh yes, this is the best! I used cold water and apple cider vinegar, but it really doesn't make much of a difference which vinegar you use, just a lil something to get that baking powder going. This was so crisp, it didn't take long to brown, rose quickly in the oil, and continued to be crisp even after frying. I halved the recipe and used this to make deep fried bananas, served with ice cream. With the balance batter, I funnelled it into hot oil, similar to funnel cakes, and served it with ice cream. Definitely a keeper! Thank you for sharing.
You're most welcome. Thanks for watching and sharing your cooking ideas. Great use of the batter. It is so versatile and crisp as you say, which I believe is why it's a winner with so many people.
I wonder if you use coconut flour instead how it would work
I wasn't specific with measurements, just added the same ingredients you suggested by sight and feel. It made the best batter!! Thank you!
I have now tried a few batter recipes but this one worked the best. Thank you.
You're welcome!
Awesome batter wasnt sure what i was in store for. Glad i followed this. Dont question this use IT
Very good ! Thank you very much !
Thanks. Every day you learn something new.Also you are never too old to learn.
So very true! Glad you like my recipe, thanks for watching!
@@fookthecook1251 👍
I tried using this recipe, it's perfect! my chicken is soooooo crispy and tasty! thank you for sharing..
Great to hear of your success.
I made sweet and sour tofu with this batter. I omitted the oil and used apple cider vinegar instead of white and it was still sooooo good!! Thank you!!!
You're welcome! Yes, I agree this batter is ideal for use with tofu!
It’s bullshit
I've tried this at home and it came out so good, thank you
That's great !
I add garlic and curry powder and milk as well as vinegar and eggs.... I then batter anything leftover in the fridge especially cooked veggies
Sounds healthy 🤣 👌👌👌
Great recipe. I made fried pickles. Halved the recipe.
Thanks so much of the reply just made your batter and it's fantastic I am making batter sausages and thay look and taste amazing..thank you
you're welcome, glad you enjoyed cooking with this recipe!
I made battered savs with this it was so good
Good to hear you enjoyed this recipe.
Try adding Emplex or pectin (0.5 to 1% of flour weight). Any bake supply shop or section should have them. It forms a thicker and soft, crispy crust. -I'm a fried foods manifacturer
Can we add some corn starch?
The best recipe for batter. Thank you so much. Since i left Ireland i missed their fish and chips, now i have a bit of Ireland at home. :)
Thank you very much! Glad you have enjoyed it:)
i tried it for my fried business .. it definitely works .. thank you 😊
Very happy that you tried and tested this recipe and obviously give it a thumbs up. Wish you ongoing success with your business!
Thanks for this video. These comments are really entertaining.
This looks fantastic. I have been looking for a batter for fish, chicken, onion rings, etc. When I get these items at restaurants, they are great. But when I tried othe recipes at home, it always came off, soggy, etc. THANK YOU SO MUCH
You are welcome! It really is an excellent and reliable recipe!
@@fookthecook1251can I use this batter recipe on fried chicken?
@@brendataylor9276 Yes, this recipe works very well for chicken.
Thank you so much for sharing this ❤
Hi, what to do to stop gluten build up in batter.
Hi can I ask how long is the shelf life? And if refrigerated or frozen how long will it last (if used)? Thanks
Can you substitute the baking powder for bicarbonate soda?
fishball batter naman po yung mahangin at soft pag niluto❤️
I love zesty fried chicken. Would half a packet of Good Seasons Italian dressing powder mixed into this better work well for fried chicken? Or maybe half a packet? I also love the zest of ranch dressing, would a ranch packet also work or would it overwhelm the batter?
I figured this has to be in the UK since you're not using any seasonings. You need to Try some fish matter from the Southeastern section of the United States. Food is about flavor. We got flavor.
How long can this be stored and how. Thanks
Thanks. Please help in making tempura batter
This straight up amazing I tried it. Thank you so much ☺️
You're welcome! glad you enjoyed it
Perfect!
Wow , just came across your spicing recipe 🤩👍
No b cxy
The batter is really good, need more seasoning
Good batter. I added dried dill weed for my fried fish and it was very good.
Thanks! Glad it was a success!
Im looking for a low sodium low carb batter to make. flour has carbs so is there another low carb flour i can use. is there a writtennrecipe for this?
works awsome just hard to get the chunks to mix in
I like that it doesn't need eggs!
Am watching new in your channel and the outcome is nice. Am new in your channel just ❤❤
Can this recipe be used in an AIR FRYER with good results?
Batter works well thank you
You're welcome!
Can i use this for chicken?
Can you use liquid milk
Question... does the white vinegar will taste sour on that batter?
No not at all
I was wondering if you fry it in the wet batter mix or rool battered chicken in dry flour to keep the wet batter from getting loose in the deep fryer. I once followed the recipe and the wet batter came loose in the deep fryer hot geese. It tasted pretty good.
If the chicken (or fish, veg, etc.) is wet before going into the batter, the batter may not stay on well during frying. This can be remedied by dusting the wet ingredient with flour before dipping into batter to fry.
Always dry the food to be fried with paper towels to avoid hot oil splatter, coat lightly with all purpose flour (shake off excess) and then dip in the batter. Let excess batter drip off for about 5 seconds and then fry,. Times will vary based on what you are frying.
@@jfrphoto01 when you dip the chicken or fish in the batter then into the hot
Oil to fry, even after waiting 5 seconds or so to drip out will the excess batter that goes into the oil with the chicken not make a mess or do you have to keep on collecting the extra pcs of batter in the oil ?
Also is it better to use batter at the end before going in the oil to fry or or have it sit in the batter first and then drench it in flour mix then into the oil to fry?
Very nice
Got it ! Thanks !
Is the white vinegar needed because I don’t have any..thanks
vinegar is required .... some subscriber's have written that they used different vinegars (to white vinegar) and had success.
Go and buy a vinegar. Lol 😆
can you cook it in the air fryer using that batter
Because of vinegar that makes it crispy?
yes, crispiness from vinegar combined with baking powder
Can i use this batter in making vegetable chips?
I will try this, thank you
You're welcome!
Tried this tonight really good 😌
Thank You ☺️
You're welcome!
Thanks for sharing
You're welcome!
What to add for better shelf life like 2 weeks on chill/freeze?
Very successful to use this for coating and cooking fresh chicken, prawns, pork etc. then freeze those cooked items.
Thanks for sharing rhis years ago !. What a simple recipe and perfect for the fried mushrooms and fried onions we made tonight.. A classic indeed 👌 Hope all is well
Great use of the recipe, glad you enjoyed it. Thank you for your kind words.
quick question, if i wanted to fry sweet stuff for desserts, would i swap the salt and vinegar out for....sugar? and/or something else? please help
I use this batter for desserts as it is, makes delicious fruit fritters! Banana and pineapple are popular choices!
Why did you put vinegar?
I tried your recipe this morning and it was really good, thank you very much for sharing.
You're most welcome! Thank you for watching!
thanks for the video ! I just tried it ! crispy goodness!
Great to hear!
Can you substitute the baking powder with baking soda? Or does it make a difference I can’t find baking powder
It needs to be baking powder not soda, but if you don't have any available you can use 2 cups self raising flour in place of the all purpose flour and baking powder.
Thanks for the recipe
You're welcome.
Thank you very good 👍
You're welcome!
Hello , can i use it to coat food going to the oven (mac&cheese )?if not can u tell me a recipe for this purpose please . Thank u .
Thanks for your question. This recipe is for deep frying which is the only way I use it. Good luck in finding your mac n cheese variation.
@@fookthecook1251 thank u for ur reply
Looks good
It... works👌
Where did you get that musick from
If the batter is too thick would it affect the frying, like the outside being done before the inside ????
No. But if you're doing it in a deep fat fryer the only thing is,,the batter possibly will stick to the basket so it's best not to have it too thick. (30 odd yrs cooking experience) just as my source 😊
🙏💝💜💖🇯🇲GREETNS WORLD, THIS IS 1 OF THE BEST BATTERS!
Thank you! Chicken and shrimp! delicious!
If you don’t have all purpose flour can you use regular flour ?
All purpose flour is another name for plain flour - it's just flour (from wheat) that hasn't had any raising agents added to it.
Tried this with deep fried cheese, even with thickening the batter with more flour the cheese still went out. Although 1/4 of them did, good batter will use again when time comes
Try freezing the cheese for 15 minutes before coating and frying. If you try using just batter the cheese will ooze out. you have to coat it again with flour or bread crumbs to form a seal. Also the oil temp for that kind of frying should be 375 F. and the time in the oil should only be long enough to lightly brown the coating. Remember, you are only slightly melting the cheese in the oil as the residual heat will continue to melt the cheese once it is out of the oil.
Can I substitute with coconut or almond flour for all purpose flour?
Lynn Kueh Yes, just normal flour works fine. Top Tip, water first, then flour, then Malt Vinegar, then baking Powder. In that order. Don’t need oil. I make batter everyday and there’s so much rubbish out there, just don’t need it!
I just tried coconut flout, but it was such a mess. I'm thinking I just don't got the batter right, hence why I googled it. I mean, it came decent once I ate it. Haha But maybe I'll try the traditional flour. I think I was trying to get away from flour since it's "bad" for you.
How long does the batter last for? Can it be frozen?
I have kept it for up to three days in the fridge. (It may need a little water added after that time in the fridge to return it to the original consistency). I would not recommend freezing it at all.
@@fookthecook1251 thanks
How long can keep this batter in fridge if make it in advance?
I have kept it for up to three days in the fridge. (It may need a little water added after that time in the fridge to return it to the original consistency).
I recommend adding a couple eggs and it's going to be better. Thank you
❤❤❤❤
Can we add A sparkling water Instead!?
Or cider ?
No egg! Almost everyone else says to put an egg. I am from Louisiana and we fry a lot of seafood, but I have never used a wet batter! I always dredge in a mixture of egg, salt, ice water and seasonings, the dredge in dry Fish fry. I will try this tonight when I fry my shrimp. Thanks.
I've been trying different recipes. Dredge will mess up your oil.
@@jglee6721 What do you mean mess up? Once I am done frying, I throw the oil away. Never reuse. Is that what you meant? Like if you need to reuse?
@@nette49 Dredge leaves too many particles in the oil. You must be a billionaire if you can afford to throw away oil after each use, or you're using vegetable (seed) oil which is toxic at room temperature and super toxic at frying temperature. I advice you to research on the toxicity of seed oil. I use beef tallow and I haven't found the right recipe for gluten free batter yet.
@@nette49 how did it turn out?
Add couple teaspoons of corn starch for super crispy
Hello
Thanks very much
I tried this today and added a couple of seasoning ingredients also
The only thing I found was, some of the batter came apart from the chicken.
What is the trick to allowing for the batter to remain on the chicken, fish, etc
Thanks
You can lightly dust the chicken with some corn flour before dipping it in the batter. This will ensure batter remains on the chicken and doesn't come off.
Also, try not to disturb the chicken too much in the first few minutes of frying. Allow the coating to set before turning it around.
I tried this recipe but with some changes in ingredients. Instead of water used cold beer, I eliminate the oil its not needed, vinegar add a bit of flavor but optional (I tried balsamic its better), add some paprika and the rest is the same.
Jeffrey Apiado
Jeffrey Apiado the recipe didn't say beer batter!
J. Harris because beer can make it crispy
This recipe already has vinegar
I did everything the video said but instead of normal water i added fizzy water and added half a teaspoon of tumeric
What dies the vinegar and oil do ? Ty
These ingredients help the batter to stay crisp longer.
The oil does nothing, youre frying it why put more oil in! The vinegar activates the baking powder. Instead of asking this amateur....go to a real page and ask a proper chef.
@@fookthecook1251 the oil does nothing. Where did you learn your skills?
@@fookthecook1251 i needed to know that
i'm failing to see how this can taste good with 1/2 teaspoon of salt being the only seasoning you're adding in.. did I miss something?
You still have to season your chicken friend… this keeps the chicken from fighting with the batter. Or whatever you season your chicken with- add it to the batter.
Season chicken separately and/or add seasoning to the batter.
It's also good to season your batter as well as the chicken
Feel free to add any seasoning to your taste☺
Seasoning is only done with salt, everything else is a herb or a spice. Or a chemical like MSG which is totally different
Holy shit it’s amazing
Does adding rice flour to the batter make the final result more crispy?
Woow
I like the vinegar addition! Nice recipe as a change from the beer batter classic
No bubbles in the batter, no crispy bite.
I used this to deep fry my strawberries and needles from Coles
Lol, but that is so 1 year ago
Why 4spoons of baking powder ,whats the reason? Is 1soon not enough?
yes, 4 TEAspoons is needed to ensure success!
POR FAVOR DAR LA TEMPERATURA Y POR QUE TIEMPO GRACIAS
I love your recipe. Quick easy and super crispy for my Basa deep fried 😋🙏🖤🖤
Good to hear! Thanks
It would be better if you show the texture when it's cook
How long can it keep in the refrigerator
Should be ok for a few days. It may dry out a bit so be sure to give it a good mix or beat , it may need some water added to bring it back to the consistency required.
* *Mrs. Griffin* * - Du är överkonsumt med din nationalitet, okej? Den enda Guds gåva till rätt Bar B Q är hur det görs i Sverige. Några av dig dumma och tråkiga människor i USA, som du liknar cretins. Kretiner du är, hela din röra! Vänligen ta denna kväll bad i det heliga vattnet, välsignat av "Herren" själv!
Dont even make it let alone kerp ir for later. If you making anything that you want to use 3 days later.....big tip.........make it 3 days later....fresh is best.
can water be substituted by milk?
I have never used milk in batter for deep frying, however it should still work quite well. I believe it needs to be mixed to a thin-ish consistency and chilled for an hour or so before use for best results.
* *Mrs. Sanchez* * - Du är överkonsumt med din nationalitet, okej? Den enda Guds gåva till rätt Bar B Q är hur det görs i Sverige. Några av dig dumma och tråkiga människor i USA, som du liknar cretins. Kretiner du är, hela din röra! Vänligen ta denna kväll bad i det heliga vattnet, välsignat av "Herren" själv!
If your makung some sort of fucked up pancake......no....not milk
+Born Yesterday 😳😳😂😂😂😂
These comments are hilarious bigtime lmao
Is it ok with fried chicken??
Yes, this works well for chicken.
No seasnin’s?
Get rid of the wooden spoon and use a hand (balloon) whisk. That way you'll get no lumps and have a completely smooth batter in no time.
OR .... perhaps beat the batter by hand as I have occasionally done .... tiring on the arm but it's a great way to get a feel for the consistency of the batter .... messy but fun too! I posted a video of my hand beating this batter purely for it's entertainment value if you're interested :) ... th-cam.com/video/TGjP63wvFgA/w-d-xo.html
Funny you should mention hand-beating, Fook The Cook. I use this method when mixing the batter for English crumpets (the one's with the holes in that are toasted before being spread with butter). As you say, it is such fun as well as being effective. My old dad used to used a dinner fork to whisk Yorkshire Pudding batter and he resisted all attempts to wean him off this practice despite it taking him an age to do so and still getting lumps in the mixture. :º) Thanks for the tips.
I love crumpets - you have inspired me to try my hand at it :) (pun intended, haha!) Have not had Yorkshire Pudding as yet but love roast beef so that's also added to my list. Thanks for sharing - great story. I was recently told 'fingers were made before forks', and I guess forks were made before hand whisks :)