Besten Dank!

na wohl eher
"neither too firm nor too soft".

Sometimes dough and the like are said to be 'stiff' (or not, as the case may be).

"neither too firm neither too soft"

Oh dear, another non-native with a little learning.

If you're baking it, then it's dough, neither too firm nor too soft.

If you're frying it, then it's batter, and it's not too form and not too runny.

And then there's the wise advice handed down from Papa Haydn. Not too fast. And not too slow.

The "technical" cookbook words (for pastry dough) are "stiff" and "slack". But if it's a batter (for pancakes) then "thick" and "runny" might be appropriate.