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For the thick type just use self raising instead of plain flour. Milk, not water. Use a bit less liquid so it's thicker, you want it to sort of goop up in the middle of the pan.
My secret ingredient is to add a dash of vanilla extract. Doesn't do much but gives it that "something" people associate with a professional product and not just eggs with flour in.
Other than that it's just about what topping you put on. I'm a sweet tooth so I like a nice chocolate sauce. Couple spoons of cocoa powder and double cream heated up, job's a good 'un. I never saw the appeal of maple syrup, it's just shite golden syrup.
If you're making them for a woman and you want to look fancy and cultured, probably do strawberries and white chocolate or something daft like that. Not sure why but birds love that shit.