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MailOnline sought the advice of the experts on how to make the perfect pancake every time.
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Making Pancake Day a huge success from start to finish, these tips are designed to help you make the most of your experience
Making a pancake feels like it should be the most straightforward process, theoretically at least.
However, as anyone who’s ever misjudged their batter or overcooked a crepe will attest, navigating Pancake Day can be a challenging endeavor.
Actually, a helping hand is within reach for those tackling the kitchen on Shrove Tuesday.
MailOnline inquired with the experts what science has to say about the recipe for the ideal pancake.
And, with a pancake diameter of precise measurements, understanding the ideal ratio of ingredients required, these valuable tips will guarantee Pancake Day to be an unmitigated success.
The batter
Every excellent pancake begins with a superior batter.
The fundamental components are straightforward: flour, milk, eggs, and whatever additional ingredient you wish to employ to impart flavor.
It is the ratio and method used to combine these ingredients that decides whether pancakes turn out a failure.
Professor Ian Eames of UCL has devoted a considerable amount of time to pondering the physical properties of pancake batter, earning his expertise in the field of fluid mechanics.
The professor clarified: “The characteristics of your pancake are determined by the baker’s ratio, which signifies the proportion of liquids in your batter, and the thickness of your pancake.”
To calculate the baker’s ratio of your batter, divide the volume of milk in milliliters by the weight of flour in grams and then multiply by 100.
Lower baker’s ratio yields a thicker batter, while a higher ratio results in a thinner, more crepe-like batter.
Professor Eames measured and analyzed a variety of pancake samples from around the globe to establish a precise correlation between the batter used and the resulting pancake thickness and radius.
According to Professor Eames, the ideal batter ratio for a UK-style thin pancake is 100g.
He provided the following instructions: ‘Use 7/8 of a cup of milk, 3.5 ounces of flour, one or two eggs, and a pinch of salt.’
There should be a nice contrast between the salt and the sweetness if you’re going the traditional route with lemon and sugar.
If you want an American-style pancake, Professor Eames suggests 200 milliliters of milk, 200 grams of flour, and two eggs.
Mixing
You have likely been told that a thick, uneven batter results in a more tender pancake.
There is some scientific basis to this idea, although it may seem like a justification for lack of motivation.
When flour is mixed with water, two proteins – glutenin and gliadin – form long, rope-like strands of gluten.
Achieving the perfect texture for a pancake is a delicate balance: overmixing the gluten will result in a tough and unpleasant pancake, whereas undermixing the gluten will leave the pancake with a fragile structure.
Mixing the batter too much can cause the gluten to develop excessively, resulting in a pancake that is tough and rubbery, similar to effects seen when kneading dough excessively.
“I would always recommend stirring the batter vigorously with a fork to incorporate as much air as possible,” Professor Eames said.
This process enables you to work out the batter, creating gluten which will hold in air particles, yielding a light yet firm pancake.
To create an even thinner crepe-like pancake, let the batter rest for 10 to 15 minutes after whisking.
Allowing the gluten strands to relax as the protein chains unwind and the flour fully absorbs liquid will yield a thin, delicate pancake.
Cooking
It’s equally important to successfully execute the tasks of preparing the batter.
Professor Eames observed, “The science indicates that there’s a relationship between the milk content of your pancake batter and the typical size it will turn out. According to this relationship, the more milk you use, the thinner your pancake should be.”
For a traditional British-style thin pancake, a professor suggests a diameter of approximately 15-20 centimeters to promote even cooking.
For a thicker American pancake, consider a diameter of approximately 10 centimetres.
He recommends using vegetable oil instead of butter to achieve the ideal crispiest pancake.
This vegetable oil has a lower smoke point than butter, which allows it to reach a higher temperature before burning. Additionally, it spreads more easily across the pan, resulting in better heat distribution and evenly cooked pancakes.
That might be easier said than done, as, unfortunately, pancake batter tends to solidify the moment it hits the pan, rather than spreading into a neat circle.
But, yet again, science has the solution.
Professor Mathieu Sellier, head of the Mechanical Engineering Department at the University of Canterbury, has created the most effective technique for tilting a pan to ensure an even spread of the batter.
He noted: ‘Frequently, the issue arises when the mixture is poured in the center of the pan and it remains level (flat) because the mixture cooks rapidly and solidifies before reaching the pan’s edge.
‘Thus, most individuals often incline the pan and turn it in order to expedite dispersal – since the steeper incline offered by an angled pan facilitates faster flow.’
This can happen when the hot pan transfers heat to the batter, causing it to transition from a liquid-like to a solid-like state.
If you attempt to distribute the batter from the centre, it will result in uneven layers and gaps.
To overcome this challenge, Professor Sellier and his co-authors developed an algorithm to calculate the ideal pan tilting technique for achieving a flawless pancake each time.
To solve the issue, tilt the pan at an angle by pouring the batter swiftly into it, allowing it to flow to the edges quickly.
Hold the pan at an angle and rotate it in a circular motion until the entire glob of batter flows to the pan’s edge; allow it to flow all the way around the pan’s circumference.
Firstly, gradually incline the pan, and once it has reached a comfortable angle, continue to move it in a circular motion while steadily decreasing the angle until the pan reaches a perfectly flat position.
Now, all that remains is to let it cook until it’s lightly browned on one side and nearly cooked through before flipping.
I’m afraid our conversation about flipping is not yet at your level of proficiency, so it’s up to you to practice and develop that skill.
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