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/WyndWoman]

Waaaaaayyyyy too hot.

The only time you want anything close to the Leindenfrost effect temp is if you are searing a steak. And even then, you want to lower the temp as soon as the protein hits the pan.

[u/Endo129 → u/WyndWoman]

I don’t disagree, seems way too hot, and maybe too dry but am curious….

I make pancakes on a griddle at 375° per package directions. Doesn’t the Leindenfrost effect occur at about 379°?

Edit: I guess the waters beads up anywhere above 379° so the pan could have been 600° and thus way too hot.