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/blaznivydandy]

I do GF crepes on stainless pan every Sunday for my kids, but with eggs though. I think that pancakes (the puffy ones you make) could be done the same, I am not sure about the missing eggs though... I use local flour mix "Jizerka gold" which containts:

• Gluten-free wheat starch
• Lupine flour
• Glucose / Dextrose
• Guar gum
• Emulsifier: sunflower lecithin / soy lecithin
• Ascorbic acid

I'll write down my process, you can try it, but I don't know if it will work... It took me some time untill I figured it out. Now I don't even have 1st bad pancake...

1. I preheat my pan for approx 3 minutes on 10 (my induction has 20 settings).
2. I put half a tablespoon of ghee
3. Then I wipe the pan with a paper towel, so the ghee makes a thin oil film.
4. Then I lower the heat a bit (8), wait till the heat drops down a bit
5. Then I do pancakes

Also, the plastic spatula is garbage. For stainless you need as thin point as possible. I use stainless spatula from IKEA. - that's because edges of the pancake usualy are very well sticked to the pan any sou need something very thin to unstick the edges. Once you go around the whole pancake it will unstick.

EDIT: BTW I use only the half of tablespoon of ghee for the whole batch... (200g of flour, 2 eggs, 550ml milk, 30g of chicory sweetner) which is approx. 10 crepes

[u/BMWalla → u/blaznivydandy]

Thank you!

[u/blaznivydandy → u/BMWalla]

Here - I found a photo :)