Many people around the world now associate Tuesday’s Shrove – the day before Christian Lent that marks the traditional East Feast – with pancakes.
Pancakes are enjoyed by cultures worldwide in various shapes and sizes. French crepes, American griddle cakes, and Indian dosas are just a few examples of these versatile fried batter circles that offer endless sweet and tasty possibilities.
To ensure pancake day success, a bit of science can make a big difference. Materials chemists and food scientists Professor Matt Harting and Professor of Fluid Mechanics Ian Eames have shared their insights to enhance your favorite pancake recipes.
1. Replace regular milk with buttermilk
To achieve the perfect stack of fluffy American pancakes, consider substituting regular milk with buttermilk. Buttermilk adds a unique flavor profile to the pancakes and contains key molecules like diacetyl, aldehydes, ketones, amino acids, and lactic acid that enhance both taste and texture.
If you don’t have buttermilk at home, adding lemon juice to the batter can mimic the acidic effect of buttermilk.
2. Add melted butter to the batter
Melted butter in the pancake batter helps achieve a golden brown color and rich flavor due to the Maillard reaction. Butter ensures consistent thermal contact with the hot pan and contributes to the browning process.
Pro-tip: If using buttermilk, consider adding more baking soda to balance the acidic environment.
3. Use the Golden Ratio
The perfect pancake balance depends on the baker’s ratio, which determines the thickness and texture of the pancakes. For British pancakes, a ratio of 100g flour to 200ml milk is recommended.
4. Let the batter rest!
Allowing the pancake batter to rest for about 30 minutes helps relax the gluten in the flour, resulting in lighter pancakes with a smoother texture.
About our experts
Matt Harting is an associate professor of chemistry at the American University of Washington with expertise in food chemistry.
Ian Eames is a professor of fluid mechanics at the University of London and has conducted scientific studies on pancake-making.
This article was originally published in 2024
Source: www.sciencefocus.com
