Sonia H
The batter seemed to thick at first but after throwing the first pancake away I lowered the cooking temperature and found that at a lower temperature the batter thins out and spreads itself in the pan. This is a nice easy recipe, however I didn't follow it exactly.  I only made a few small alterations.  I halved the salt, I used vanilla sugar instead and doubled the ammount, and I used 1 1/2 cups of canned evaporated milk as I was out of regular milk.  It added a rich flavor to the background... really nice. :)  If they were cooked outside and undone inside (as was stated in a previous review) it's not that the batter is too thick, the fire is most likely too high.