Which term describes a batter that will drop from a spoon in lumps?

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Drop batter is the term for a batter that’s thick enough to hold its shape a little, but soft enough to fall from a spoon in irregular lumps. When you lift the spoon, the batter doesn’t pour in a smooth stream; it breaks away as chunky drops. This texture is typical for drop cookies and similar treats, where portions drop onto the pan rather than spreading out thinly. Pour batter would flow smoothly in a thin stream, thin batter would be even looser and flow more, and stiff batter is so thick it wouldn’t drop at all and would need to be scooped or shaped.