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.

  • ArbitraryValue@sh.itjust.worksOPEnglish
    1·
    1 day ago

    It’s this stuff.

    INGREDIENTS: Enriched bleached flour (wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), sugar, dextrose, leavening (baking soda, sodium aluminum phosphate, monocalcium phosphate), salt, food starch-modified, soybean oil, buttermilk.

    So i think that’s a no, but I don’t know what the “food starch-modified” does.

      • ArbitraryValue@sh.itjust.worksOPEnglish
        2·
        1 day ago

        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.