We're sorry to hear that your last batch of pancakes didn't turn out as expected, Cathy! There are a couple of things that might have gone awry here: It could have been that too much liquid snuck its way into the mixing bowl, or a flour with a lower protein content was used. The lower the protein content of a flour the less liquid it'll absorb, our flour is higher in protein content than most others on the market so if using another brand of flour you could need to hold back a couple of tablespoons of liquid. The great thing about pancakes though is that it's easy to adjust the batter to make the kind of pancakes you like! One of our bloggers, Kye, has a whole series on pancakes — check out her How to make decadent and buttery pancakes, How to make fluffy pancakes, and How to make diner pancakes posts. We hope this helps! 

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