I was right there with you on pancakes, until just of few years ago. My husband (whose family once ran a pancake mix / grains flour mill) kindly stood with me during mixing and frying to provide detailed minute-by-minute coaching. For me, the key instruction was that the pancake cooks almost entirely while on the first side. Wait to flip until small bubbles have formed and broken all over the top and the top looks dry. Then flip and cook only a minute or so, to brown what had been the top side. I still prefer to just make waffles using the family’s grain mix recipe previously shared here on H.O., or 3-ingedient cottage-cheese oatmeal pancakes.
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