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.

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[–] [S] 1 point 1 year ago* (2 children)

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.

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  • [–] 2 points 1 year ago (1 child)

    Supposedly starch can work as a binding agent, so that might be what does it.

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