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.
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.