What is pour batter in baking?

"Pour batter" in baking refers to a batter that is thin and runny enough to be poured into a pan or mold. It's typically used for recipes like:

* Pancakes: They have a thin consistency that allows them to spread easily on the griddle.

* Waffles: Similar to pancakes, the batter needs to be thin enough to fill the waffle iron's grids.

* Crepes: These delicate, thin, and flexible French pancakes are made with a very thin batter.

* Muffins: Some muffin recipes use a pour batter, particularly for muffins that have a more cake-like texture.

* Cakes: Certain cakes, such as angel food cake, have a pour batter that relies on beaten egg whites for structure.

* Souffles: These airy and light desserts are made with a batter that is thin and fluffy.

Characteristics of pour batter:

* Low in flour: The amount of flour in a pour batter is typically lower than in a drop batter, resulting in a thinner consistency.

* High in liquids: Pour batters usually contain more liquids, such as milk, water, or eggs, to achieve their runny texture.

* Often leavened: Most pour batters rely on leavening agents like baking powder or baking soda to rise and create a light and airy texture.

In contrast to drop batter:

Drop batter is thicker and more viscous, allowing it to be dropped by spoonfuls onto a baking sheet. It's often used for cookies, brownies, and cupcakes.

So, if a recipe calls for a "pour batter," it simply means you should be able to easily pour it into the desired pan or mold.