How does the varying amounts of ingredients in an English pancake affect its outcome? Background Information

It is Shrove Tuesday, also known as pancake day! And I am planning on making pancakes. However, my little brother made pancakes at school and he used a different recipe to what I normally use; it was still composed of the three basic ingredients: flour, egg and milk, but he used different quantities. Also, the website that I had previously gotten my pancake recipe from also changed its recipe and I have seen other websites use different quantities as well, which has caused me to wonder what the best quantities actually are.

Recipes I have encountered

Recipe               | Flour (g) | Egg | Milk (ml)
---------------------|-----------|-----|----------
Website's old recipe | 200       | 2   | 350
---------------------|-----------|-----|----------
My brother's recipe  | 115       | 1   | 300
---------------------|-----------|-----|----------
Website's new recipe | 100       | 2   | 300


Question

How does the quantity of different ingredients affect the properties (such as thickness, frailness and taste) of an English pancake?
More flour: Thicker, cakier

Less flour: Flatter, more custardy

More egg: Chewier

Less egg: Breadier

More milk: Flatter

Less milk: Thicker