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.
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.