What turns pancakes brown?

Pancakes turn brown due to a process called the Maillard reaction. This is a chemical reaction between sugars and amino acids that occurs when food is heated.

Here's how it works in pancakes:

* Sugars: Pancakes contain sugars like sucrose (table sugar) and lactose (milk sugar).

* Amino Acids: The flour in pancakes contains protein, which is made up of amino acids.

* Heat: When the pan is hot, the sugars and amino acids react, breaking down and forming new compounds. These new compounds give the pancakes their characteristic brown color, along with a complex, savory aroma and flavor.

Factors that influence browning:

* Temperature: Higher temperatures speed up the Maillard reaction, leading to faster browning.

* Time: The longer the pancakes cook, the more browning will occur.

* Moisture: Some moisture is necessary for the Maillard reaction, but too much moisture can prevent browning.

* Acidity: Acids, like lemon juice or buttermilk, can promote browning by lowering the pH of the batter.

* Fat: Fats like butter or oil can also contribute to browning.

So, while it's the heat that triggers the Maillard reaction, the browning itself is the result of the complex chemical changes occurring between sugars, amino acids, and heat.