Most batter products are meant to be
delicate and tender. Tenderness can be
encouraged in several different ways.
The concentration of gluten proteins in
the batter is reduced by the use of pastry
flour, or low-or no-gluten flours
(buckwheat, rice, oat), or all-purpose
flour mixed with cornstarch or other pure
starches.
Gluten development is minimized by
minimal stirring of the ingredients.
Replacing milk or water with soured
dairy products, notably buttermilk and
yogurt, helps produce an especially
tender texture. This is mainly an effect of
their thick consistency, which means that
it takes less flour to make the batter
properly thick. A spoonful of the finished
batter therefore contains less flour, less
starch and gluten, and cooks to a more
delicate structure.
Leavening the batter with gas bubbles not