Does anyone else wing pancake mix?

[Sickofyoutube]

Iv just pre made the batter for tomorrow.

Did my daughters first with soya milk and followed a recipe, it’s so watery!

So when we made ours I just winged it. A lot of flour, 4 eggs and milk. It’s a thick batter. Just tried it out (obviously) and it’s thicker than a crepe pancake, do I need more milk?

Jesus I feel like I’m on bake off!

I google delia every year and follow that. Not failed me yet.

@ Oysterbabe - There's really no need to weigh and measure stuff for pancake batter. Just throw in ingredients until it looks about the right consistency.

Exactly. That's why I always end up with way too many pancakes (no such thing, I know). Put in flour, add liquid. Too runny, add more flour. Too thick, add more liquid. Anyone would think I was doing it on purpose

OP - add more liquid.

cup of eggs (about 4)
cup of flour
cup of milk
very liquid for very thin pancakes

important to leave for 20 min after mixing

English pancakes are crepes to me so don’t count them as pancakes.

Love them nice and fluffy so that butter and maple syrup soak into them.

This year I’m torn between doing rosemary infused buttermilk pancakes or doing a rosemary cream sauce for them.

Decisions, Decisions

A cup of flour, a cup of milk and 1 egg. Works every time

I've always winged it.

We used to eat a lot of pancakes with jam, as a treat, when we were short of money. The batter is best when it's left to stand.

Anyone seen thr video online about Japanese fluffy pancakes? I don't know how to link but in thinking of trying it. She suggested the tools from the eggs and whipped the eggs until quite firm and then folded in the rest of the batter. They looked amazing!

I want some now!

I make crepe style pancakes and use 2 eggs, 1 cup of plain flour, 1.5 cups of milk, and one tablespoon of melted butter. They always come out great.

Yep. 1 egg. Big glug of milk. Whisl in flour a tablespoon at a time til the consistency looks about right. Generally makes about 4-5.

Note that my recipe for yorkshire puds is the same, but with more flour so the batter is thicker.

Why wing it when the 1-2-3 formula others have mentioned on this thread works so perfectly? I add a teaspoon or two of sunflower oil and a pinch of salt, and they turn out just right every time (I make them about once a week).

Ive always gone to my DMs as she does amazing ones.. Guess work too.
Except last Yr.. I tried and failed.. Twice.

This Yr I invited DM and sis here after school.. She doesn't know it yet but she's doing them.. I don't know what I do but I always screw up the simplest of things but more detailed recipes I'm fine at.

DH is working late tomorrow she he's having ready made ones

Burblish I do ex’s fly sane as you Nic the salt and oil. We make them always daily and always perfect

I wing it but I'm pretty experienced at batter, I don't measure it these days.

So many errors !

I mean I do exactly same as you including ...

Loosen it with milk, otherwise it’ll be like leather.

2x3=6
2 eggs, 3 dl flour, 6 dl milk.

A dl is 100 ml.

I make them as Jamie Oliver does. One cup of flour
one cup of milk
one egg

Always perfect will now add baking powder as recommended here

I cheat and use a mix. Always works

Another one for 1 cup of each and an egg.
No American pancakes here but proper thin pancakes with lime juice and sugar . Anything else is an abomination

I keep my mix in a 2 litre milk carton. Very convenient for pouring.

Why wing it when the 1-2-3 formula others have mentioned on this thread works so perfectly?

Because winging it works perfectly if you're familiar with the correct consistency.

If you are making proper Scottish pancakes (drop scones)
1/4 pint milk
1 egg
1 cup self raising flour
1 tsp baking powder
2 tbsp of sugar

Depending on the egg you may need a little extra milk or flour mix should be quite thick and gives lite fluffy pancakes.

1 cup flour to one cup milk to one egg. You end up with thick but not fluffy oanicales. If you want fluffy American style you use self raising flour instead. If you want crepe/blini style pancakes you add oil and water.

What are English pancakes? Are they like crepes or thicker?