Apparently the main problem was that the batter I made according to the instructions on the bag of pancake mix was way too viscous. A friend told me to add more water and showed me the consistency it’s supposed to have. Now my pancakes are round and thin instead of being two-inch thick lumps. I still need to work on finding the right temperature. I used to burn the outsides without cooking the inside and I’ve gotten better but I think I still had the heat up just a little too high today.
Hell yeah man. Being able to make good pancakes is one of those back-of-your-pocket skills that I want to have. Maybe my batter is too thin, too – mine are also usually burnt on the outside and uncooked on the inside. (I’m also trying to make them somewhat healthier with whole what flour, which seems make them burn quicker. Maybe because whole what flour has some of the oils from the wheat in it? I dunno.)
Burnt outside and raw middle is too thick not too thin. Add a little milk/liquid. And try a little lower temp.
Doh, yes I meant too thin. “Same as OP,” I should say. Does anyone here know if whole what flour absorb more liquid than white flour? Seems like any time I use whole wheat flour when a recipe calls for white flour, the mixture doesn’t look like it has the right consistency.
Yes, bran is thirsty. I’m not sure how much exactly but I bet you could start with 5 to 10 percent more liquid, and let it rest for 15 minutes.