Some time ago I made pancakes for the first time. I started off with a ratio from a recipe (1/3 glass of flour, 2/3 glass of milk, 1 egg), then adjusted as I were making the pancakes. Here is what I found out:
More liquid or less flour makes the batter less viscous (more runny) and so you can make thinner pancakes by tipping the pan. Less liquid or more flour makes batter the opposite - viscous, harder to spread, and therefore thicker, denser pancake.
Eggs contribute to "structural integrity" of pancakes. They keep the pancakes together, give them elasticity, and prevent them from crumbling or falling apart.
I tried doing an extreme "pancake" today by adding a little milk and flour to 3 eggs. Essentially scrambled eggs but with a bit of flour. After frying, it turned out very thick and resembled raw dough (even though it was cooked). I could pick up the whole "meal" with a spoon. I got myself scrambled eggs (with some fried onions and cheese) on a stick. It was very filling but a bit tiring after the first few bites.
If you have some tomatoes and dried-up bread lying around, cut up the tomatoes and toss them on a frying pan. Crush the bread into bite-size chunks and also toss them on the pan once the tomatoes release water. The bread will absorb tomato water and soften. Tastes surprisingly well, it has the chewy texture of bread and umami flavour of tomatoes. Works well with eggs too.
>>389Eating food while making food is the best because you know exaclty when to stop and never make too much.
