2007-03-19 10:26:25 · 5 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
Drop batter is the type that you can "drop" onto cookie sheets and they'll still maintain a form. Think cookie dough.
Pour batter is like, cake batter. If you pour it into a pan, it molds into the shape of the pan.
2007-03-19 10:29:22 · answer #1 · answered by yukidomari 5 · 0⤊ 0⤋
Pour Batter
2016-11-12 08:21:13 · answer #2 · answered by Anonymous · 0⤊ 0⤋
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RE:
what is the differance between drop batter and pour batter?
2015-08-06 17:04:38 · answer #3 · answered by Anonymous · 0⤊ 0⤋
Consistency. Drop batter is usually much thicker than pour batter. I think of pour batter as thin pancake mix, and drop batter as oatmeal raisin cookie batter.
2007-03-19 10:41:45 · answer #4 · answered by Tonya in TX - Duck 6 · 0⤊ 0⤋
Batter that is dropped should be thick enough that when you drop the batter by the spoonfuls it stays in a heap. Poured batter is liquified. Hope that helps!
2007-03-19 10:30:16 · answer #5 · answered by Kellie~Baby 3 · 0⤊ 0⤋
drop batter is thicker and will stick to a spoon. you drop spoonfuls onto a baking sheet. pour batter is runnier and must be poured into a container to bake. cookies are drop and cakes are pour.
2007-03-19 10:30:35 · answer #6 · answered by wendy_da_goodlil_witch 7 · 0⤊ 0⤋
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2016-04-03 12:24:11 · answer #7 · answered by Anonymous · 0⤊ 0⤋