But WHY does the first pancake never work?

[SilentBoob]

I want a PROPER SCIENTIFIC REASON.

Because the pan/fat isn't hot enough?

But then it would be even colder the next time, and that one is always good.

No idea, sorry.

It's so the cook gets one to eat to fortify themselves, of course!

No, it's not a heat thing because if you cool the pan off and have a break in cooking pancakes, then heat it up again you don't have another 1st throwaway pancake.

because you are being nagged at so much about -can we have pancakes? that the pan isn't quite hot enough, usually maning that you try and flip it too early so it mushes into a mess in the pan

The first pancake is for the mooching dog.

The dog gets the 1st pancake in this house Shirley.

I don't have this problem when cooking pancakes. All of mine are unremittingly crap.

I now make American pancakes instead. There is never a crap first American pancake.

How are American pancakes different?

it is a heat/oil thing.

my first one always works.
(when i do it properly!)

'Seasoning'.... the hot fat you cook pancake #1 in seasons the pan so the next one doesn't stick. Expect if you spent some time rubbing hot fat into the pan before starting and baking it on at a high temperature you'd get the same effect.

They are thicker and made with baking powder so they sort of puff in the pan. Otherwise same as British ones (except they never stick )

But you can't have American pancakes on Pancake Day you bloody pervs.

My theory! Could be totally wrong!
I always find the first pancake doesn't work when I've only just made the batter. If you let it stand for a while, then the flour/gluten swells a bit and the pancake doesn't seem to stick as much. I think that if you make the batter in a rush, and pour the first one immediately, the gluten can't make the pancake as stable. The second one is after a few minutes by which time the gluten's had a bit of time to work.

ShirleyO we do both! DH loves bacon and maple syrup stacks and refuses to eat British pancakes with lemon and sugar. We agree to disagree :)

For American pancake newbies, buy a box of Betty Crocker's Bisquick. Take 250g (half the box), add 300ml milk and an egg. Stir (don't whisk) rather like making muffins, until it's mixed but still a few tiny lumpy bits. I once asked an American friend how they get them to rise (after a lot of experiments with SR flour and baking powder and still no luck) and she said they all buy Betty Crocker...

Heat the pan with oil and then add two tablespoons of mix. It spreads out to about 6" and fluffs up. Once the edges are starting to look dry (or it looks like a crumpet on top!) flip it over. Be careful - often some still-liquid mix splatters. But if you cook till the top is totally dry, the base can burn. I find doing on a lower heat for longer works well.

This is actually a very good question - same with poppadums too

So that the pancake chef actually bloody gets one because invariably by the time you've turned the hob off and put the stuff in the dishwasher, the bastards have eaten the lot

I'm afraid I dispute the standing time / gluten working theory too because I almost ALWAYS make my pancake batter at least 20 minutes in advance and let it stand.

YES! Same with poppadoms.

Maybe Cogito has it.

Pan too hot I reckon. My first one is always fine. We had pancakes for breakfast. My mother was appalled when she found out we do this on shrove Tuesday.

The seasoning thing makes sense. I wipe the pan with kitchen towel to remove excess oil before putting the first ladle of batter in.

moonbells has a good theory.
I always leave my batter to sit for at least half an hour, because that's what I was taught.

I bought a top quality non-stick 'crepiere' in France a few years ago and I only use it for pancakes which we have most weeks. It never gets washed, just wiped clean with a kitchen towel and is therefore what you might call 'well seasoned'. The pancakes never stick.