I've made a fair amount of pancakes and I don't follow a particular recipe anymore.
My rule of thumb, if the batter's too thick, add more milk.
Too thin? Some more flour.
My rule of thumb, if the batter's too thick, add more milk.
Too thin? Some more flour.
Here's what I do nowadays - eyeballing measurements.
Whisk one egg, a spoon of castor sugar, a splash of oil/butter and more than half a cup of milk until well combined. Sift in half a teaspoon of baking powder and enough self-raising flour to form a batter that is neither too thick of thin. Cook on medium-low.
