How do you like to make your pancakes? With or without milk? And or water? I prefer milk.
With milk definitely!!
In North America, a leavening agent is used (typically baking powder) creating a thick fluffy pancake. A "crêpe" is a thin Breton pancake of French origin cooked on one or both sides in a special pan or crepe maker to achieve a lacelike network of fine bubbles. A well-known variation originating from southeast Europe is a "palačinke", a thin moist pancake fried on both sides and filled with jam, cheese cream, chocolate, or ground walnuts, but many other fillings—sweet or savoury—
or ""Of puff pastrie""; sometimes the titles are written as goals, like ""To make ginger bread"". The recipes are given without lists of ingredients, and mainly without quantities. Thus, the pancake recipe calls for "two or three Eggs" mixed with "a pretty quantity of fair running water", with the comment "There be some which mix Pancakes with new Milk or Cream, but that makes them tough, cloying, and not so crisp, pleasant and savory as running