My family prefers thin pancakes - thicker than crepes, not nearly so thick as this. (I think it's b/c we figured out more browned outsides for the same weight in pancakes!) I assume I wouldn't whip the whites, and would add more water as I do for the other recipes. Any other suggestions for keeping them less fluffy? My brother owns a service marina. At my request, he got me a laser surface-temp thermometer for Christmas - they use them around the boatyard for very odd things. I think it's pretty accurate - and it's nice and small, about the size and shape of a flattened hb egg. It's also on a lanyard so always handy. If your team wants a recommendation for testing, let me know. (I thiought I was getting the 'gun' style, and this is so much better, not to mention storage friendly!) I'd go with your experience on this. Experiment, have fun. Frank from KAF.

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