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Explanation: A cake or other food that is fluffy is very light because it has a lot of air in it.
Le terme "aéré(e)" correspond à cette définition et peut s'employer entre autres pour les pâtes liquides.
Germaine has just brought up an interesting point: I (and I imagine others here too) had been envisaging this as referring to the batter before itis cooked; but perhaps you cold calrify the exact context in which this occurs, since if it is in fact refrring to the end result in your plate, that would certainly explain lots of things!
The term fluffy, for a batter, does not bother me too much [http://tinyurl.com/3kh5llc]. For fritters, I always separate my eggs and beat the whites to have a 'light and fluffy batter'...
As Jean-Louis has said, it would help to know just what this batter is intended for cooking?
On the face of it, as I've mentioned below, 'fluffy' is an odd word to use for a rather runny batter — it is more likely to apply to, for example, rice, mashed potato, beaten egg whites, or the mix for a sponge cake, all of which can legitimately be referred to as 'fluffy'.
Explanation: A cake or other food that is fluffy is very light because it has a lot of air in it.
Le terme "aéré(e)" correspond à cette définition et peut s'employer entre autres pour les pâtes liquides.
Pascale van Kempen-Herlant Local time: 13:23 Specializes in field Native speaker of: French PRO pts in category: 8
The translation workplace 
