Batter always makes everything better

A fast-track to comfort.

Gluten-free pancakes with blueberry, banana and honey Source: Donal's: Cook, Eat, Burn

These are tough times and we all need to go easy on ourselves. This is not the time for rigorous food regimes or judgmental health schemes. Right now we all need comfort, care and batter.

Gently coating any food in batter and lovingly baking or frying it seems to put the world to rights for a moment. A little crisp crunch, or buttery flake or puffy melt activates all the right happiness areas in our over-wrought brains. Batter creates the ultimate comfort food to soothe these troubled times.

Here's how to get your fix.

Lighten things up

The lower the gluten, the lighter the batter, so keep your batter cold and dry. Source: SBS Food

Start with the lightest, airiest batter and see how you feel. Any vegetable can be dipped into a Japanese tempura batter and made instantly more cosy. It may be enough, of you may need to move onto a more substantial batter. Eat plenty to be absolutely sure.

Load it up

This dish in Japanese translates to “grilled as you like it”, so adapt any recipe to suit yourself. Source: Justine's Flavours of Fuji

Okonomiyaki starts with a soy sauce-enhanced batter and builds from there. You add shredded cabbage plus whatever veggies and protein you like and cook it all up like a pancake. Then you start adding your favourite condiments like bonito flakes, Worchestershire sauce, mayonnaise, ginger, boiled eggs - don't skimp. Add whatever makes your heart sing, the messier the better.

Roll it up

Tasty Korean carrot crêpe rolls will make you feel good now and later. Source: Hardie Grant Books / David Frenkiel

This rice crepe batter is packed with carrots, which means you're adding a ton of feel-good vitamins into the mix. The resulting crepes are wrapped around an equally-virtuous raw veggie and tofu filling. This is the kind of batter you'll happily find comfort in on the regular.

Stir it up

If you’re in a hurry, you can make the batter an hour before and leave it at room temperature (but, just saying, it's not as good). Source: Alan Benson

Get out the whisk and a very strong arm and whip your way to proper yeast-risen waffles. Get it ready the night before, then leave overnight in the fridge for the yeast to slowly come to life. The result is a crisp-on-the-outside, soft-in-the-middle breakfast that will set you up for a mighty fine day.

Level it up

Any old pancake batter would probably do, but this blueberry, banana and honey version takes indulgence next-level. A level that involves the fluffiest gluten-free pancakes you'll ever encounter. Climb aboard.

Savoury it

Essentially uttapam is an Indian pizza, so get creative with your ingredients and place whatever you like on top. Source: Alan Benson

Uttapam is an unbelievably good Indian pancake-meets-pizza affair. The unique savoury batter is made by soaking bread in water then blitzing with semolina and yoghurt. It's a complex dish with many elements, but the methodical method brings its own kind of concentrated comfort.

Confuse it with potato scallops*

One bite and you'll be transported to sunnier times. Source: Murdoch Books

* If you're in Queensland, Western Australian and most of NSW. Otherwise, enjoy these potato fritters, cakes or just plain old scallops as you will. Whatever you call them, the delicious crunch of salted batter wrapped around soft, perfectly-cooked potato is good for the soul.

Put a ring on(ion) it

Add a beer or two and we're all like, "cares, what cares, never heard of them." Source: Tropical Gourmet

Onion rings are extraordinarily good at taking cares away. Add salt and vinegar and they won't be coming back any time soon.

Fritter it away

Simple cauliflower becomes a must-have snack when encased in a spiced cider batter. Source: Feast

Tucking into a plate of cauliflower is probably not what dreams are made of. Add an apple cider-laced batter to turn it into fritters and we're on cloud nine. There's even a generous spice-kick to the batter mix to help send us there.

Crunch it

Keep an eye on this batter when frying. It's a very fine line between golden brown and just plain brown. Source: Parveen's Indian Kitchen

Chickpea flour makes a light, nutty batter that is immensely satisfying to crunch into. Onion and potato bhajis are the perfect batter vehicle. You can make them as spicy as you like, but, of course, the spicier the besan bhaji, the better the batter. Or something like that...

Make it fishy

The bubbles in beer provide lift and acidity to a batter, making it lighter and crisper. Source: Andy and Ben Eat Australia, Food Network

We couldn't possibly put together a list of battered favourites without battering up some fish. This one is Andy Allen's Dad's beer battered flathead with tartare sauce. Add a handful of sand to this classic battered fish combination to instantly transport you onto a beach somewhere. The waves are pounding, the gulls are swooping and the tang of salt and sunscreen is reminding you that life is good, no matter what.