The ideal water-to-flour ratio for making pancakes can vary depending on personal preferences and the specific recipe being used. However, a 1:3 water-to-flour ratio (1 part water to 3 parts flour) seems quite high on the water side, and it would likely result in a very thin pancake batter.
Typically, pancake batters are made with a balance of flour, liquid (such as milk or water), eggs, and leavening agents (like baking powder or baking soda). The goal is to achieve a smooth, pourable consistency that yields fluffy and tender pancakes.
A more common pancake batter ratio might be around 1:1 or 1:1.5 water-to-flour ratio. For example, a basic pancake recipe could include 1 cup of flour, 1 cup of milk (or water), and an egg. However, different recipes can have varying ratios and ingredients to achieve different textures and flavors.
If you want to experiment with pancake recipes, feel free to adjust the water-to-flour ratio to find what works best for your taste and desired pancake thickness. Just be aware that too much water can make the pancakes too thin and potentially lead to difficulties in flipping and cooking them evenly.