You know the difference between a perfect pancake and a not-so-great one? Turns out, there's a bit of science involved other than your taste buds dictating deliciousness.
Mathematicians at the University of Wolverhampton created a formula for pancakes through trial and error and arrived at the equation: 100 - [10L - 7F + C(k - C) + T(m - T)]/(S - E).
"L represents the number of lumps in the batter and C equals its consistency. F stands for the flipping score, k is the ideal consistency and T is the temperature of the pan," said Lizzie Templeton, spokesperson for Debenhams, a multi-chain department store in the U.K.
"The perfect pan temperature is represented by m, S is the time the batter stands before cooking and E is the time the cooked pancake stands before being eaten - the closer to 100 the result is, the better the pancake," she said.
Debenhams is promoting their TeFal Jamie Oliver pancake pan.
Templeton said that "the golden rules seem to be to have a good pan at 377 degrees, have zero lumps in the mixture, and leave the batter to stand for 30 minutes before cooking."
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