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When I make them - the batter is eggy and it is supposed to be - the eggs will firm up when you cook. Make a tester pancake and if you don't like the texture - then add a bit more flour. But from my experience with the recipe (which is at least 2 times a month) the proportions are written perfectly.
You need yamaimo to make the consistency right. You don't want eggy batter but you don't want it bready either. If its too runny add a little bit more flour but just enough to thicken it up.
Midge's Okonomiyaki recipe does not call for yamaimo, which is Japanese Mountain Potato. I have also live in Japan and have an incredibly complex Okonomiyaki recipe and the one you made stands up to it.
No worries, I agree with meganvt01 - the recipe proportions are perfect for the recipe.
When I made them I also found the batter a bit too eggy/runny. I suspect it's because I keep softer AP flour for my normal use. After making a couple that a looked more like a "Egg foo young" than the recipe's photo..I added a few more tablespoons of flour and tablespoon of cornstarch and they crisped up just right for my tastes.