4 hours ago, jimb0 said:Yeah i watched the ingredients section again and don't see leavening anywhere - I'm sure your pancake mix has it and so I'll be curious to see if just using standard AP flour will help with your issues. It has nothing to do with the creation of water (your vinegar is already 95%+ water) diluting a batter as much, I'd wager, as excess gas effing up structural networks that help maintain air bubbles and stabilize the foam.
As an aside, I wonder if you could just mix everything plus egg whites and put it in an iSi whipper to dispense directly into the skillet.
Interesting. I don’t have an isi though and covid is just messing up everything!!!
ill reply back here once I get this done. I can only cook things up on weekends hehe
there are other recipes out there that use baking powder. Something like 15g AP flour and 5 g baking powder for 1 egg recipe. I was able to buy flour recently so I’ll go ahead and try using that too instead of pancake mix
