Why does my pancake batter thicken up so quickly between cooking the first & second batches on the griddle? What can I do?

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  • 4 weeks ago
    Favorite Answer

    It is caused by the flour finally aborbing all the liquid. How are you measuring?

    If you are making it from scratch and scooping with the cup, you are packing the flour and actually adding far more than you should.

    Ditto when using a mix. Always spoon the mix or flour into the cup and level with a knife. See if doing that doesn't help.

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  • Anonymous
    4 weeks ago

    I thought they were supposed to be thick. It's the acid reaction of baking power and buttermilk. It makes them fluffy.

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  • L
    Lv 7
    4 weeks ago

    Whatever dry ingredient used (flour, Bisquick, etc.) absorbed the liquid.

    If you think the batter is too thick, add a LITTLE milk and gently hand mix until the batter has the desired consistency.

    If you think the batter is too thin, add a LITTLE flour (I prefer Bisquick) and gently hand mix until the batter has the desired consistency.

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  • 4 weeks ago

    The flour begins to absorb the liquid in the batter. 

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  • Katie
    Lv 6
    4 weeks ago

    The batter thickens up in jug/bowl that it is made in when you stop stirring it for a while.

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