Question

Should waffle batter be thicker than pancake batter?

Answer 1

Waffle batter can be thicker than pancake batter but it doesn't have to be.

When I make Waffle batter the Waffle batter is around the same consistency of the Pancake Batter I make and the Waffles turn out just fine.

You don't want to make the Waffle Batter too thick but you also do not want to make the Waffle Batter too thin either.

A good mixture of Waffle Batter should have the consistency of honey or regular pancake batter and when you leave the lumps in the Waffle Batter the Waffles will be fluffier and turn out much better as well.

When making Waffle Batter you do not want the Waffle Batter so thick and clumpy that it's clinging to your whisk or so runny that it's essentially water.

Answer 2

Pancake batter goes black as a result of oxygenation which is harmless.

Pancake batter will keep for 3 days, refrigerated.

Little black dots may form on the batter's surface on days 2 and 3 — they're a harmless result of oxygenation.

Just stir to combine. Add mix-ins such as nuts, fresh or dried fruit, or chocolate chips to the batter just before cooking.

And too much oil in the pan is the culprit behind pancakes that are splotchy brown rather than evenly golden from edge to edge.

People who've made pancakes have all experienced the annoying phenomenon of having the first batch of pancakes turn out splotched with brown spots, while subsequent batches come out evenly golden.

The signs that pancake batter has gone bad are.

There's mold or wet clumps in the package. That's a sure sign moisture got it.
It smells moldy or off in any other way.
The package has holes or there are some dead or alive pantry pests in the mix.
You stored an open mix unsealed for months.

Standard pancake batter (made from flour, milk and eggs) should last for between two to four days when stored in the refrigerator, depending on the expiry date listed on your milk and eggs.