By the time I reached the bottom of my first two-pound bag, many years ago, I’d long since abandoned the instructions. Depending on the ingredients, I would thin my batter, good for adding extra surface area—and thus crunchiness—to a green onion version, or thicken it with extra mix, like when adding shredded zucchini, which needs a little more heft to hold it together. I guesstimate the ratios, knowing by feel how much liquid I need. I stopped adding watery ingredients—frozen shrimp, kimchi, and zucchini—to the batter itself, instead adding them to the pan first, until they gave up their liquid, then pouring in the batter afterwards, slowly, starting at the outside so the ingredients stay evenly distributed. For a breakfast version, I might skip the oil entirely, instead chopping up a little bacon and cooking the pancake in its rendered fat, letting the meat stud the finished product with crunchy bacon bits.