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.
I heat the pan or griddle, run water on my fingers, and splash a tinyy bit on the cooking surface. Should sizzle for a few seconds. Temperature is tricky. Somewhere in the internet there’s a great picture guide for temp. Sometimes i like thin ones, sometimes i add a bit of lemon juice and baking powder to get more lift when i flip. The number one pancake rule is one flip only.