The consistency of pancake batter can vary depending on personal preference and the specific recipe you're using. However, as a general guideline, pancake batter is typically thicker than water but still pourable. It should have a smooth and slightly runny consistency.
If your pancake batter is too watery, the pancakes may spread too much and become thin and difficult to flip. On the other hand, if the batter is too thick, the pancakes may turn out dense and heavy.
To achieve the ideal consistency, you can follow these steps:
Start by following the measurements and instructions provided in your pancake mix or recipe.
Mix the dry ingredients (such as flour, baking powder, and salt) in a bowl.
Gradually add the liquid ingredients (such as milk, eggs, and oil) to the dry mixture. Stir well to combine, ensuring there are no lumps. The batter should be thick but still pourable. If it seems too thick, you can add a small amount of additional liquid (e.g., milk or water) to thin it out slightly.
Let the batter rest for a few minutes. This allows the ingredients to hydrate and helps achieve a lighter texture.
If you find that your batter is still too thick or too thin after following the above steps, you can make adjustments by adding more liquid (for thinning) or more dry ingredients (such as flour) to thicken it slightly. However, be careful not to overmix the batter, as this can result in tougher pancakes.
Remember that practice and personal preference play a role in determining the ideal consistency for your pancakes. It may take a few tries to find the balance that produces the texture and taste you prefer.