> On 1/16/2020 9:21 AM, Gary wrote:

>> I always add more milk to the batter also to make
>> nice thin ones. I don't care for the thick, cakey ones.

Try using Martha White or White Lily, "soft Winter wheat" flour or
cake (pastry) flour. Definetly, gives you less "cakey" and "nice thin
ones" flapjacks.

Took me 30 yrs to figure this one out!

nb