The last time I made pancakes, while they were nicely cooked on the outside, they were still a bit "battery" in the middle. Does anyone has a simple solution to try?
You might try reducing the cooking heat a little, say on medium heat. That way, the middle will finish cooking without the outside being overcooked. And usually when you flip a pancake it should be almost entirely cooked through anyway. You want to flip when the bubbles are pretty set on the top.
Reduce the heat a little. Make the mix thinner so you can use less of it and still have it spread to fill the pan: a thinner pancake will cook all the way through quicker.