Thanks Mukti

Thank you.

The consistency varies with the texture and quality of the flour, so less or more milk needs to be added to get a pourable consistency.

The perforations being less can be due to the quality and freshness of baking powder being used.

If the baking powder is not fresh or active or past its shelf life, it won’t aerate the batter well. This would result in a pancake being less fluffy and light. I hope this helps.

Great and thanks for the feedback on the recipe.

They turned out good but only problem I faced was that turning over the whole wheat pancakes was difficult as I guess the batter’s consistency was more liquidy than the all purpose flour one. One more thing : the pancakes didn’t hv much perforations as required.

Wonderful easy recipe, thank you Dassana!

Ours too. Welcome!

Did you use the correct measuring cups. I have here used 250 ml cups but the same recipe can also be made with 240 ml cups. 3 cups of milk for 1 cup of flour is way too much and will yield a watery liquid consistency. So if you make pancakes with this consistency, you will not be able to flip it and it won’t have any shape. Yes it is too much milk. The batter is more like a chilla batter and has the same consistency. Try sifting the flour twice or thrice as you are using a chakki ground flour. The packaged ones do not need sifting, but if you are grinding flour in a mill, then it is better if you sieve it. I hope this helps.