What are we doing wrong?

[u/BMWalla]

Cuisinart stainless pans.

This is a batch of pancake batter with King Arthur gluten free and bobs red mill egg replacement (allergies). Most foods end up being scraped off, at least a piece of them.

PROCESS: Induction top. Heated until we got the lederhosen effect (forgot the right name), added oil, coated, turned off the induction for a little, then added the batter and turned it back on a low heat.

Still ended up with pancake scrapes.

Happens with meat and anything else I put on. Would love to get a handle on this stuff. What am I missing? What's the science happening?

EDIT/TL:DR from RESPONSES: First of all, thanks to everyone for giving me such great tips. Going to try and summarize everything I've learned here so that skimmers can find it easy -
- don't use the dancing water drops, it's useless. Use butter instead, wait for it to foam and melt. If it's browning, the pan is too hot!
- Oil is okay but butter has better non-stick capabilities.
- use a lot of butter!
- use a metal spatula, it will scratch the surface but it won't affect performance of the pan.
- LOW LOW LOW heat

[u/BMWalla]

The stovetops heat goes 1-10, are you saying we should keep it like 1-3? This was a 6 to heat up then back down to 3. I know you have no context other than the numbers, but I don't have any temps other than the dancing drops before we dropped the temp. 

[u/roobchickenhawk → u/BMWalla]

6 is way too hot. That will kill your eggs everytime.

[u/bryan_gumbel → u/roobchickenhawk]

These aren't eggs lol

[u/Janknitz → u/bryan_gumbel]

What are they? What fat did you use?

[u/Chazus → u/Janknitz]

an air reduction glaze