When making a lot of pancakes, how can you keep adding the batter without it drying up from loss of oil?!
Answers: For example, the first batch is great because it absorbs all the oil. But the next batch is dry even though a little oil remains on the skillet. Is there a way to get by this? Thanks.
try adding a little oil to your batter. i dont have any problems with the batter drying up i use a non stick skillet and a little cooking spray every time i put more batter in the skillet just spray and then add the batter less calories and they dont stick. the oil in the batter keeps them moist too. try that see if that helps with your problem.
Sure--it you want them oily add more oil between cakes. Just let it heat up a little.
Well, sorry, this answer probably isn't much help. But my experience is the same as yours. My solution is just to add a little more oil for each pancake. I use cheap olive oil, which is healthier than butter. Canola oil is also cheap and healthy. Use whichever vegetable oil is cheapest where you live. The only unhealthy high saturated fat veg. oil that I know about is coconut palm oil. Unfortunately it's also delicious.