How do restaurants get nice round pancakes? Every recipe I can find for pancakes are all about how fluffy they are. The last ones I made were ½” thick but came out all lopsided because the batter didn’t spread out on the griddle. I tried adding an extra ¼ cup buttermilk but it didn’t seem to help and they ended up with a very noticeable buttermilk tang.
I want to pour the batter from the bowl, not spoon it out.
I have the same issue with waffles, although yeast-raised waffles are better than leavening-raised.