Here is the ratio of eggs to milk to flour that works for me for Danish pancakes. I have never measured before but helping my daughter got me curious about exact proportions. My mother doesn't measure, either, just says it's mostly eggs and milk with enough flour to give it the consistency of heavy cream. She says it seems to work better after the batter sits for a while, and you can always use the batter to make a German oven pancake instead.
4 eggs (or enough eggs to fill 1 cup measure)
1/2 c. coconut beverage
1/3 c. Pamela's GF flour
Pinch of salt
1 tsp. sugar
Whisk or blend ingredients. Cook on hot, generously buttered pan, tilting pan to spread batter evenly before flipping to the other side.
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I really like eggy pancakes but thought the Danish would be too floppy for my grandson to feed himself, so I added a little more flour (about 1/3cup), a half teaspoon of baking powder, and a splash of vinegar or lemon juice to the Danish pancake batter. Then I cooked mini pancakes for my little guy, about three at a time in the pan.
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My coconut beverage contains vanilla but feel free to add vanilla extract if desired.
