It is actually the egg and milk in the pancake batter that holds it together. The milks lactose reacts chemically with the flour and many other ingredients and creates gluten, which hardens the pancake batter and holds it together.
Eggs tie everything together in a pancake batter. As they would in regular cake batter etc.
It holds the ingredients together acting as a paste and of course adding flavor.
no
Though it can vary slightly per cake and based on the ingredients used, a cake batter is typically very smooth. It is smoother and less dense than a pancake, bread, or muffin batter, but not quite as thin as a crepe batter.
Pancake batter, oil.
Absolutely! Just make sure the consistency is that of pancake batter. Add a little milk to thin out the scone batter if necessary.
Shouldn't you have eaten them by now? Isn't a pancake only a pancake after its been made? Before that it's just batter, pancake batter. So If you've made your pancakes already, just eat them, jeez.
Mixture !!!
No It will be really bad by then
Mixture !!!
you don't make it with oats you make it with pancake batter.
If your talking about the pancake mix in a can, it costs about $4.