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

If you are certain that the temperature of the pan is not higher, then a possible explanation (if you are cooking with butter) is that the butter has water added to it, and that this water boils out during the cooking of the first batch, allowing the remaining de-watered oil to reach a higher temperature not necessarily detectable by the method you are using to measure the temperature of the pan.

How do you measure the temperature?

Answer 2

You want a consistent pancake, you need a consistent process.

1. Heat cast iron pan until is begins to smoke slightly.
2. Rub with wet cloth to drop temp. Since water always boils at 100C, the pan is lowered in temp a consistent amount.
3. Spray with oil.
4. Drop in batter.
5. Cook, remove pancake.
6. Wait until pan starts to smoke again as before, then goto 2.