Batters

Batter Pudding

Soggy, heavy or tough: Batter too thick.  Tin too small.  Oven too cool.  Fat too cool. 

Insufficiently risen: Batter too thin.  Too little egg.  Oven too cool. Pudding too low in oven.

Pancakes

Soggy: Batter too thick.  Not enough fat in frying pan. Under-cooked.  Too much batter used for each pancake.

Break easily: Batter too thin. Insufficient egg.

Difficult to roll or fold: Batter too thick.  Pancakes too thick.  Over-cooked. 

Fritters

Greasy: Fat too cool. Fritters not drained well after cooking.

Food inside uncooked: Fat too hot. Coating too thin or uneven.  Pieces of food too large.

Batter floats off food: Batter too thin.  Food not dried before dipping in batter.  Fat at wrong temperature.