#3 - 1 egg, 1/5 .165 cup milk, 1/5 .165 cup flour

The above are the actual volume amounts, based on reducing them from the 3 egg version. I just eye-ball it using a 1/4 cup measure.

But, if you want to get fancy, you could weigh the contents of 1/3 cup flour using a digital kitchen scale, multiply that by .50 to get the weight of .165 volume of flour. Might try it just for the heck of it. Then, put that in the 1/4 cup measure to see how far down from the rim it looks, for future reference.

A serious baker does most stuff by weight.


Last edited by sse; 11/05/19.
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