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I pride myself on my pancake-making ability, and I completely agree with you: The pan is usually not hot enough. What I like to do is use Kerrygold butter, turn the heat on the burner higher than it should be, and wait until just before the butter starts to burn. Remove the pan from the heat, turn the burner down, and put your first batch in the pan. Also, make note of the temperature settings you use for next time.

Perfect batches with no waste!

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I bought a infrared thermometer as a gadget, and have found it to be invaluable for cooking.

You can get a less precise version of that by holding your hand over the pan. After a while you get the hang of it.

The butter itself can also be your guide, the best temperature is a little after the butters smoke point. Too hot is better than too cold, as the cold batter will drop the temp anyway.

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