A perfect pancake batter will be smooth, light in texture, seem somewhat elastic to the touch of the mixing spoon, and will keep its shape on a griddle.
"The Myrtle Reed Cook Book"
Myrtle Reed
Batter enough for one pancake should be dipped from the bowl with a cup or large spoon, as adding uncooked batter to that on the griddle even an instant after it has begun to cook will work disaster to the pancake-and the hapless mortal who eats it.
"The Myrtle Reed Cook Book"
Myrtle Reed
Add the milk to the yolks and a pinch of salt, then add one and one half tablespoonfuls of rich cream or melted butter and sifted flour enough to make the batter a little stiffer than pancake batter.
"The Myrtle Reed Cook Book"
Myrtle Reed