But a lot of my pancakes are turning brown, not necessarily burnt, but too brown. So. How do I stop them from turning brown? I'm using the basic recipe from nytimes. I'm cooking with butter in a steel pan. Should I use non-stick? I don't like non-stick because of possibility of toxins released at high heat. I tried switching butter between pancakes but that only helped a bit. Is the heat too high? It's set on low. Should I just switch to vegetable oil? Hrmpf.
Investigating the pancake problem. Good issue to have for a vacation day.