Reged: 06/01/04
Posts: 7013
Loc: Maine (IBS-A stable since July '05!)
I could be wrong, but it sounds to me like the technique needs a little tweaking. A whole egg does have a different consistency from just egg whites, but it shouldn't make that much of a difference, I'm thinking.
I'm not sure what you're using for the mixing, but have you tried a whisk? I'm always mixing things with a fork or spoon, and then I realize it's just not working as well as a whisk will.
Also, try sifting the flour, and then adding it a bit at a time... sifting would get lumps that already in the flour out.
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Re: Safe 'English pancakes' - can't get consistency right...
