Which utensil would you use to mix batter?

Using a whisk to mix batter is appropriate because a whisk is specifically designed to combine ingredients smoothly. It features multiple flexible wires that allow for efficient blending and aeration, which is essential for achieving a light and airy texture in batters, such as those used for cakes or pancakes. The action of whisking helps to incorporate air into the mixture, promoting a better rise during baking.

In contrast, a pastry blender is typically used for cutting fat into flour to create a coarse crumb in pastry dough, which does not suit the needs of mixing a smooth batter. A colander is designed for draining liquids from solid foods and would not facilitate proper mixing at all. Lastly, a liquid measuring cup serves the purpose of measuring ingredients rather than mixing them, as it lacks the capabilities to blend or whisk together components effectively.