Batter

[spacechimp]

Why do you have to let it stand? And is there anything you can do to stop it separating into its constituents during the standing time...?

[jack daniels]

it produces a better result if left to stand, as the flour absorbs the fluid that is added to it. you will notice a change in its consistency.
You can whisk it up again with a hand blender/whisk just before using to mix it all up again

[spacechimp]

All right, thanks. My concern was that if the standing time was to let air out, then mixing it up again wouldn't be too great. No problem then.

[jack daniels]

BTW - you can do the same for batter for deep frying or yorkshire pud batter