*You can use regular all-purpose flour, OR a gluten-free option such as King Arthur Gluten Free. I used King Arthur Gluten Free for the ones pictured in this blog post.
**I would recommend using 1/2 C of water, and then spooning up a bit and drizzling back into bowl to see if it is liquidy and thinner than pancake batter. If it is not, slowly add about 1 T at a time until it is thin like a donut glaze or syrup. Adversely if yours is too thin, you can add about a tablespoon of flour at a time, mixing well, until it thickens up.