ODAESANFOOD Tartary Buckwheat Pancake Mix 500g, For crispy taste, Better for cooking Buchimgae, Korean pancake, Pan-fried, K-food

I tried mixing with milk or water and my pancakes were rubbery. I also tried adding eggs and regular pancake mix with it but could not get them to turn out fluffy. The print is not in English so I have no instructions to follow. Good flavor but would like them more tender and cake like.

Here's a can't miss recipe for this pancake mix.1 cup of the tartery buck wheat flour.1 large egg1/2 stick melted farm raised butter1/3 cup coconut oil.1 capful vanilla extract.1 level teaspoon baking powder.1/2 teaspoon ea. Of nutmeg, cinnamon,and, pumpkin spices.Mix the egg, coconut oil and vanilla extract together.Almond milk on stand-by.Mix the baking powder, and spices with the flour together.Pour the liquid mix in and stir in.Once the liquid mix is blended in the batter with be thick. Begin to stir in Almond milk until you get to the consistency of regular pancake mix.Pour on skillet over medium high heat initially. When Batter starts bubbling, flip over and reduce heat slightly below medium for a couple of minutes.You'll get a great rise in the pancake because of the baking powder. I made 3 pancakes with the batter. Check middle out to make sure they are cooked through. The pancake will have a nice cakey texture, but somewhat dense.Adding all of these ingredients is important, because without them, it would be a very bland pancake. This way, you'll probably eat all three pancakes like I did!For the ultra experience mix blackberriesAnd a little whipping cream in a food processor and add as a topping.Mind blowing!

Totally different, supposed to be better for ya.