A batter that is too thick to pour but will drop from a spoon in lumps is called which?

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Judging batter by how it behaves when it’s lifted from the bowl and dropped from a spoon helps you match texture to purpose. A batter that is too thick to pour but will drop from a spoon in lumps is drop batter because it doesn’t flow smoothly; it leaves the spoon in blobs rather than a steady stream. This texture sits between pour batter, which pours easily in a smooth stream, and stiff batter, which is so thick it barely flows and often must be scooped. Thin batter would run and spread too much. The drop batter texture is exactly what you’d expect when the batter stays relatively thick and forms distinct drops as it bakes.