Why does the second batch of pancakes brown much faster?

Question

I tested and the temperature of the pan had nothing to do with it

In: 142

Answer 1

I notice this with any food that browns– such as searing meat. The first batch takes longer to brown.

Someone else said “not the same amount of butter each time”, but my take is this: the first batch leaves browned bits on the pan– you might not see these. The next batch picks these up while making its own as well. Also, the oil/butter that you use will also cook further and make an addition to browning that doesn’t happen when it’s fresh.

If you clean the pan between batches, you won’t see the extra browning, so it has to do with the cleanness of the pan.