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When making buttermilk pancakes with real buttermilk, I find the first batch or two brown up nicely, but the next batches take longer...?
The first batch takes about 2 minutes per side to brown, then each subsequent batch takes longer and longer, like double the time the first batch takes. My theory on this is that the first batch has lots of air bubbles in it from being freshly mixed with my electric beaters, and then as the air bubbles pop in the batter, the pancakes take longer and longer to brown. Any other thoughts on why it takes so much longer for the subsequent batches? The griddle is same temp throughout.
5 Answers
- 6 years ago
because your aren't letting your pan heat back up between batches. Give your an a few minute before you add the next set of dough.
- SSP Bowl DudeLv 76 years ago
The griddle/pan is cooling down. Use a cast iron one as it retains heat better.
- ?Lv 76 years ago
Unless you had remixed the batter before each batch, the ingredients can settle so that the subsequent batter is thicker than the one before.
