Why the first pancake fails

3 quite plausible theories

Finally an answer for all pancake makers as to why that first specimen never comes out of the pan properly. No matter how nice your mix is, how non-stick your pan, reality teaches us that you always end up eating the first one in pieces at the counter. Because we need answers to these kinds of life questions, here are the quite plausible theories from our Emma, food lover at FavorFlav.

The first pancake you make always fails. It sticks to the pan and is anything but nicely browned. And so it ends up directly in your mouth. Not that this is such a disaster, but you just want to know: how is it that the first one always fails? There are several theories.

by Gitte Hessels

Theory 1: The pan

The NRC once posed the same question to a pancake maker. His answer: when you make pancakes at home, you usually do it in a pan that you also use for other things. No matter how well you clean it, there will always be residues left behind. That’s what your batter sticks to the first time. So it’s better to buy a pan that you only use for making pancakes.

Theory 2: The temperature

24Kitchen thinks it’s different: it claims that the first pancake fails precisely because the temperature of the pan is not yet optimal. Often you pour the batter in when it’s not hot enough yet. The cold batter also cools the pan down even more. It’s better to use batter at room temperature and to be patient by checking the temperature before pouring it into the pan. You can do this by splashing a few drops of water on it. If they start to ‘dance’, you know the pan is ready.

Theory 3: The butter

Delish claims that it has to do with the butter. You let it melt in the pan, but before you pour the batter in, you should spread it well with a paper towel all over the pan. You’re essentially greasing it even more. All the tiny bumps and cuts in the pan can be sealed this way. This prevents the batter from dripping in, causing the pancake to stick less quickly to the pan.

Text: FavorFlav