Why does the second batch of pancakes brown much faster?
The reason why the second batch of pancakes browns much faster is because of residual heat in the pan. The first batch of pancakes heats up the pan and causes it to become hot, which in turn creates a thermal gradient that moves towards the center of the pan. As the second batch of pancakes is added to the pan, it warms up the pan more than the first batch due to its proximity to the hot surface, causing the oil to quickly break down and start producing melanin, a pigment that gives color to foods. This reaction continues until all of the oil has been used up and the pan is cooled off, at which point there will be little or no residual heat left in the pan and the second batch of pancakes will cook slower and not brown as fast.