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Quick-breads can be categorized according to the fluidity of the flour mixture from which they originate. The ratio of flour to liquid determines whether the mixture is a pour or drop batter, or a dough. The additional ingredients and mixing methods also have an influence.
POUR BATTERS: Are fluid and pour; contain about 2/3 to 1 cup water for every cup flour. Pancakes and waffles, a specialized kind of pancake, as are crepes, are one of humankind's oldest forms of bread. Popovers are closely related, but are in a slightly different branch of the pancake family. They all pour, with waffle batters being the thickest, pancakes in the middle and crepes, thinned with eggs, are as thick as heavy cream. Popovers are made from the thinnest of all quick-bread batters with a liquid to flour ratio of 1:1.
DROP BATTERS: Do not contain as much water as pour batters; contain about 1/2 to 3/4 cup water for every cup flour.
Doughnuts or Donuts
Loaves or Tea Breads
DOUGHS: Stiff/firm or soft: 1/8 to 1/3 cup of water for every cup of flour; unleavened (steam) or leavened with baking powder and/or baking soda; can be briefly kneaded.
Unleavened Breads: Tortillas, crisp flat breads, matzo and certain crackers