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Always when I make waffles or pancakes the dough of it gets dark after a few hours. It looks like having black sprinkles.

Why is that and how long can I still use it?

The ingredients I use for waffles are:

  • 250g sugar
  • 250g margarine
  • 500g flour
  • 5 eggs
  • 500g milk
  • baking powder
  • a shot of rum

And for pancakes I use almost the same

  • sugar
  • flour
  • eggs
  • milk
  • baking powder

dough

It will get darker - it is still pretty fresh.

Community
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juergen d
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    That's odd. Can you tell us exactly what you put into the batter? A picture would be great too, if possible. – Jolenealaska Jul 18 '14 at 04:16
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    I get this very often when I make Yorkshire Pudding batter (very similar recipes). I seem to recall it's down to oxidisation of the bran, but I can't find a source for that. It's never done any noticeable harm. – ElendilTheTall Jul 18 '14 at 09:48
  • I concur with Elendil, there is no reason *not* to use the batter, it's fine as long as you use safe practices (mind your "danger-zone"). I'm still a bit flummoxed about the color change. What kind of flour are you using? – Jolenealaska Jul 18 '14 at 11:19
  • @Jolenealaska: I use normal wheat flour. – juergen d Jul 18 '14 at 11:26
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    Those just look like air bubbles. – Jolenealaska Jul 18 '14 at 14:02

1 Answers1

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This is strange. I've never made waffles before, but that pancake recipe is almost exactly the one I use, except for the baking powder. If it goes dark soon after preparing the mix, it is most likely a chemical reaction between two or more of the ingredients. It should still be perfectly safe to use, so don't worry about the discolouration. :)

Ben Grant
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  • Is this anything more than idle speculation? We're looking for answers that are based on well-known facts or personal experiences. If you've never made waffles, and never experienced this issue yourself when making pancake batter, then this answer isn't helpful. – Aaronut Jul 25 '14 at 16:07
  • @Aaronut The fact that this has never happened to me when making pancakes, shows that it can't be a common thing, and I did research this problem and [here is one of my sources.](http://cooking.stackexchange.com/a/11374/26139) I have given a reason why the problem might have occurred and I can't see how else it might have happened. If you can think of a better reason, then why don't you post it. – Ben Grant Jul 26 '14 at 01:06
  • That's not how it works here, or any other site on this network. Vague, incomplete, or poorly-substantiated answers are *supposed* to be downvoted and comments are largely a courtesy - no one is obligated to try to post a "better" answer. The biggest problem here is the overt assumption that it's safe, without any clear explanation (or understanding) of what the reaction is. *Of course* it's a chemical reaction - *everything* in cooking is a chemical reaction - but *what* reaction? – Aaronut Jul 26 '14 at 14:19