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.
Do you not add an egg to it? I’ve tried using mashed banana instead which sort of works but still isn’t as good.
The instructions said to just add water, although the alternate recipe for waffles did have an egg.
Are there any ingredients in there that would substitute for egg as a binding ingredient? Pancakes with just flour salt and baking powder have problems.
It’s this stuff.
So i think that’s a no, but I don’t know what the “food starch-modified” does.
Supposedly starch can work as a binding agent, so that might be what does it.
I guess so, because what I cook looks like a pancake (when I don’t burn it) and is actually a little gummier than I consider ideal (which is why I need to try cooking them longer with lower heat) rather than crumbling.