I've been messing around with the pancake recipe that calls for the following ingredients in the past few days.
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg, lightly beaten
- 1 tablespoon canola or vegetable oil
They come out really thick, slightly more than half an inch thick. I can get it thinner if I spread the batter out using the ladle, but that's a bit of a messy solution.
Is there anything I can do to tweak the recipe to make the pancake batter come out a bit thinner from the start?
Best Answer
To make you pancakes spread more, and thus be thinner, increase the amount of liquid in the recipe. This will make the batter less viscous, so that it will spread more before beginning to set, thus giving you thinner pancakes.
I would start slowly, perhaps a couple of tablespoons extra milk (or just plain water) until you find the consistency that you like.
You will also have to experiment to determine the appropriate cooking time, as the additional liquid will somewhat need to be cooked off to get the best texture.
Of course, there is nothing wrong with using the bottom of your ladle to help the batter spread out a bit more. This is normal, and will somewhat even out as the pancakes cook.