Scientists explain how to cook “perfect” pancakes 16:49

Ian Eames, a fluid mechanics expert from UCLA, and Mathieu Sellier, Head of the Department of Mechanical Engineering at the University of Canterbury, said Daily Mail reports that you should use olive oil to make perfect pancakes. Also, do not mix the batter too much or place it in the middle of the pan when frying.

Eames explained that to get crispy pancakes, you should replace the butter with vegetable oils, such as olive oil. Vegetable oil has a lower smoke point than butter, so it can heat without burning. It also spreads more easily over the pan, which provides better heat transfer from the heated surface to the dough.

The fluid mechanics expert said that to calculate the proportions of a baking dough, you need to divide the amount of milk in milliliters by the weight of the flour in grams and multiply by 100. With a lower ingredient ratio, the dough turns out thicker. , the higher it becomes thinner and the pancakes become flatter.

Overmixing the resulting mixture can result in a tough, rubbery pancake texture, so don’t try to get rid of all the lumps. To make the pancakes thinner, you need to leave the dough for 10-15 minutes after beating.

Professor Mathieu Sellier said many people place the dough in the center of the pan when frying and then change the angle of the surface in a circular motion to spread the mass. However, when distributing the dough by this method, it can quickly harden, resulting in a “holey” pancake that is uneven in thickness. Selye explained that you need to tilt the dough sharply in the opposite direction when pouring it over the edge of the pan. In this way, the dough will be distributed quickly and simultaneously over the entire surface.

He also noted that the technique of flipping pancakes will still need to be learned on your own.

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