Why does waffle dough get dark? 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




It will get darker - it is still pretty fresh.
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. :)