Quote:
Originally Posted by drive  I have also a question about pancakes. When I bake them for myself they are very thick. I want to make them thin, but I don't know how. I had tried more milk in the flour but it doesn't work. Some people can make them so thin!
Can someone explain how I must do that? |
Try not to use any levener like baking soda.
36 hours is way to much time. You can prep "kits" made up of small, measured batches of the liquid, and small measure batches of the dry. I.e., have 10 dry kits, and 10 wet kits, so that when you need to make batter you just mix the 2. It's like ready made stuff, but you control quality since you do it yourself.
Just a thoght, though it tends to be what a lot of restaurants do.