All other amounts scale proportionally
Thin & crispy
Spreads wide, snaps when cooled. Less egg, more white sugar, melted butter.
- Flour
- 200 g
- Butter (melted)
- 160 g(80%)
- Sugar
- 200 g(100%)
- Eggs
- 1.6eggs
Fat
Higher fat → richer flavour, tenderness, spread. Melted butter → crispy; cold butter → flaky.
Sugar
More sugar → sweeter, crispier edges. Brown sugar adds chew via molasses; white sugar promotes spread.
Eggs
Eggs add structure, lift and moisture. Extra yolk → richer and chewier. Extra white → cakey and drier.
Liquid
Buttermilk activates baking soda, adds tang and moisture. Oil-based batters stay moist longer than butter-based.