On Shrove Tuesday, millions of Britons enjoy pancakes, but perfecting the batter is crucial. Experts suggest the ideal pancake batter includes only flour, milk, and eggs. The success of pancakes hinges on the baker's ratio, which defines the mixture's liquid consistency and pancake thickness. Professor Ian Eames from UCL emphasizes that the correct ratio leads to the desired pancake texture—a ratio of 100 is perfect for a thin UK-style pancake. Understanding and applying this scientific approach can transform the pancake-making experience.
The characteristics of your pancake are determined by the baker's ratio, which is an indication of how much liquid is in your mixture, and the thickness of your pancake.
To work out the baker's ratio of your batter, divide the amount of milk in millilitres by the weight of flour in grams and multiply by 100.
According to his calculations, the ideal baker's ratio for a UK-style thin pancake is 100.
A lower baker's ratio will lead to a thicker batter, while a higher ratio will give a thinner, more crepe-like batter.
Collection
[
|
...
]