I just love this blog. I'm a beginner baker and the detail you put in is so helpful. I am so happy to have found KA flour. It has transformed my baking to a new level it seems. I can't seem to make these pancakes better than I can with boxed mix. I'm going to attempt it one more time with my KA flour to see if I'm consistently doing it wrong. My pancakes do not have as many holes from the bubbles and neither does it soak up the syrup as it does in your pictures. I've tried not to stir too much so I don't think thats it. My pancakes come out a bit tough and bland I want my family to beg for my cooking. What in the world am I doing wrong? Hi Andrew - It's sometimes a big challenge trying to make homemade "better" than a boxed mix. We all grow up on boxed mixes, and that's what we're used to; anything different may be perceived as "not as good." We run into this all the time with cakes - so many people will prefer boxed cake mix to homemade, because that particular artificial, chemically enhanced taste is what they grew up with. Now, as to pancakes being tough and without holes, try letting the batter sit for awhile. The rest relaxes the gluten (the part that makes them tough), and dissolves the lumps, and thickens the batter so the pancakes aren't too thin. For holes, are you using a large egg? Fresh leavening? If the batter is TOO thick, the pancakes won'd develop holes. It should pour easily; you shouldn't need to scoop or spoon it onto the griddle. And are you using KA all-purpose flour (not bread flour?) Don't give up... if your family is having a hard time moving from boxed mix to homemade, you might want to take the intermediate step of trying our buttermilk pancake mix, which is one of our most popular mixes. Mixes are a GOOD thing - when they're made with no chemicals and good ingredients. I find them a real time-saver and turn to them when I'm in a hurry. Cheers! -PJH .

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