I've been lifting a lot lately (don't worry, not a story) and am trying to get more protein into my breakfast. I've made smoothies with a scoop of protein or just had some chicken. What I was thinking was adding a scoop or two of protein (I have vanilla and chocolate) to my pancake batter. My question for all you culinary engineers is how this would affect the texture of the pancake? Would I have to counteract the extra powder (like adding extra bisquick) with more milk, eggs, etc?