3,607 batter recipes

Plain sourdough starter made from just flour and water. No commercial yeast needed. Mix, wait four to five days, and you have a wild-fermented base for bread.

Golden amaranth shortcake made with amaranth flour, whole wheat pastry flour, tahini, and almonds, topped with crushed pineapple and a blended tofu cream. Dairy-free and honey-sweetened.

A quick one-bowl blueberry oatmeal breakfast cake that's ready in 35 minutes. Lightly sweet with a tender crumb from the oats, best served warm straight from the pan.

Milk-based sourdough starter using just flour and warm milk. A two-ingredient pioneer-style starter that ferments into a tangy base for biscuits, pancakes, and rustic loaves.

Traditional Rhode Island johnnycakes from scratch: thin cornmeal griddle cakes scalded with boiling water, then slow-fried until lacy edges form a crackly golden crust.

Toffee bananas are the classic Chinese restaurant dessert: deep-fried banana pieces coated in molten pulled-sugar syrup, then dipped in ice water for a glassy, shatter-crisp shell.

Beer-battered French onion rings fried to golden, shattering crispness. A simple batter of flour, egg, and beer creates a light, airy coating with serious crunch.

Blueberry cookies with fresh blueberries, brown sugar, cinnamon, and lemon zest, topped with a citrus powdered sugar frosting. Soft, cakey drop cookies.

Greek-style fried salt cod (bakaliaros) in a light flour batter, served with skordalia. Soaked overnight, boiled, battered, and pan-fried until golden.

A light, airy strawberry souffle made with whipped egg whites and fresh berry puree, drizzled with a warm strawberry-orange sauce. Elegant, low-calorie, and stunning.

Beer-battered halibut coated in potato flakes and deep fried golden. Curry powder and marjoram in the batter add unexpected warmth to this crispy fish fry.

Deep-fried cranberry jelly fritters with a light, crispy batter. Canned cranberry jelly gets cut into strips, dredged, battered, and fried golden. A quirky, crowd-pleasing holiday snack.

Wespennester (wasp nests), a rare traditional German fried pastry from the Oberallgau region. Batter layers are built on wooden spoon handles and filled with honey.

Old-school fried brain sandwiches: pork brains soaked, battered with egg and flour, and griddle-fried until crispy. A Midwestern regional classic served on a bun.

Corn pancakes with cheese (cachapas) puree fresh corn into a silky batter, griddle into golden pancakes, and fold warm around a stick of gouda. A Venezuelan street food classic.

Quick crustless Spam quiche with Monterey Jack cheese and Bisquick batter baked in 30 minutes. Retro comfort food that's faster than ordering takeout.