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Pancakes don't usually come out the same. One is thinner, the second is larger, on the third the dough generally burns. All torment is over: scientists gathered their strength and deduced a formula by which you can bake the most perfect pancake.
The work was shared by mathematicians and physicists from University College London. Scientists had to thoroughly research 14 different recipes of crops from around the world.
The scientific approach implies the derivation of the concept of an ideal pancake. For such, they took the same thickness and perfectly round pancake. Roasting is also taken into account.
In order for everything to work out as it should, you need to properly pour the dough into the pan. The physical model states that when pouring the dough, the pan must be tilted and at the same time make quick, at the same time smooth rotational movements.
It will be most convenient to pour the dough exactly in the center of the pan, and then tilt it to the right until the dough flows to the edge. Then the pan tilts to the left.
This will spread the batter evenly across the bottom of the pan. Speed is important - the whole operation should take no more than 5 seconds.