The first time I made these the batter was quite thin, even with about 50g of the flour being whole wheat (which I expected to absorb more liquid than the AP) and forgetting to add vanilla. Not sure what happened, but maybe I measured wrong, or the humidity affected the batter? I found the batter worked much better for me with 1 1/4 cups of milk (with about 50g of AP replaced with WW).
