Hi Evelyne! The recipe calls for between 1 and 1 1/8 cup of milk, so we started with the 1 cup. If yours was soupy after that, your hunch that the flour ratio may be a little off is a possibility, but it's also getting to that hot, humid season when flour absorbs moisture from the air and you don't necessarily need all of the liquid, so you could start with 3/4 cup and drizzle in more as needed. Annabelle@KAF

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