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

Generally it’s because when you pour the first batch, you also had just applied some type of oil/butter to “prevent them from sticking to the pan”.

Not only does this change the entire temperature, it also cooks along with the pancakes.

Unless you are applying oil/butter before you pour each batch of pancakes, you aren’t going to get the oil/butter cooking directly under the pancakes.

Source: former short order cook that has cooked thousands of pancakes.