The science behind the perfect pancakes

With so many different pancake recipes available, it can be difficult to know which to rely on for a decadent weekend breakfast.

But help is at hand, as scientists have determined the secret ingredients that will give your pancakes the edge – lemon juice and melted butter.

Researchers also found that the worst thing you can do to your pancake mix is over-beat it, as this makes it lumpy and tough.

With thousands of different pancake recipes around, it can be difficult to know which to rely on for a decadent weekend breakfast. But help is at hand, as scientists have determined the secret ingredients that will give your pancakes the edge – lemon juice and melted butter 

SECRET TO THE PERFECT PANCAKE

Researchers recommend adding one tablespoon of lemon juice for every one cup of milk as well as sprinkle of baking soda.

Together these react and produce bubbles of gas.

The bubbles get trapped in the batter and expand as the batter cooks – making it light and fluffy. 

A little extra baking soda will help your pancakes brown too, researchers found.

Recipes suggested just a quarter cup of butter for every two cups of milk, although scientists encourage cooks to experiment with this.

Over mixing your pancake batter will make it tough – researchers recommended mixing it just until it is combined.  

Scientists at the American Chemical Society recommended adding one tablespoon of lemon juice for every one cup of milk as well as sprinkle of baking soda.

Together these react and produce bubbles of gas.

The bubbles get trapped in the batter and expand as the batter cooks – making it light and fluffy. 

A little extra baking soda will help your pancakes brown too, researchers found.

In a video posted on YouTube by the American Chemical Society, an expert explained: ‘Having just a little bit of baking soda that’s not neutralised by acid helps pancakes develop colour and flavour, but not too much or they’ll brown too quickly and taste burnt.’

This is based on the Maillard reaction – a reaction between amino acids and reducing sugars that gives browned food a distinctive flavour.

It happens between 140-165°C (280-330 °F) and creates a range of aromas and flavours.

While most recipes suggest just a quarter cup of butter for every two cups of milk, the scientists encourage cooks to experiment with this 

While most recipes suggest just a quarter cup of butter for every two cups of milk, the scientists encourage cooks to experiment with this 

MAILLARD BROWNING

Having just a little bit of baking soda that’s not neutralised by acid helps pancakes develop colour and flavour, researchers found.

This is based on the Maillard reaction, which is the reaction between amino acids and reducing sugars that gives browned food a distinctive flavour.

It happens between 140 to 165°C (280 to 330°F) and creates a range of aromas and flavours.

From steak, to french fries to bacon, each type of food has its own distinct set of flavour compounds that form during the Maillard reaction, which has also been used to create artificial flavors.

It is accelerated in an alkaline environment, which is why the baking soda speeds it along.

From steak, to french fries to bacon, each type of food has its own distinct set of flavour compounds that form during the Maillard reaction, which has also been used to create artificial flavors.

It is accelerated in an alkaline environment, which is why the baking soda speeds it along.

‘If you really want to enhance Maillard, fold some melted butter or oil into the batter’, the researchers recommended.

While most recipes suggest just a quarter cup of butter for every two cups of milk, the scientists encourage cooks to experiment with this.

The expert said: ‘You might be tempted to beat your pancake batter until it’s perfectly smooth and there’s no lumps of dry ingredients to be seen.

‘Over mixing your pancake batter will make it tough…just mix your batter until it is combined.’

Adding just a little bit of baking soda that's not neutralised by acid helps pancakes develop colour and flavour, researchers found

Adding just a little bit of baking soda that’s not neutralised by acid helps pancakes develop colour and flavour, researchers found

Researchers recommend adding one tablespoon of lemon juice for every one cup of milk as well as sprinkle of baking soda

Researchers recommend adding one tablespoon of lemon juice for every one cup of milk as well as sprinkle of baking soda

‘There are two proteins in wheat flour – glutenin and gliadin that combine when they meet water to meet gluten’, scientists said. 

Gluten forms a protein mesh in your batter, helping to trap bubbles and make your pancakes rise.

‘But a lot of gluten is chewy and makes your pancakes tough’, researchers warned. 

‘A little fat slows down gluten development which is why some melted butter in your recipe is a good idea and also enhances Maillard browning’.

A little fat slows down gluten development which is why some melted butter in your recipe is a good idea and also enhances Maillard browning

A little fat slows down gluten development which is why some melted butter in your recipe is a good idea and also enhances Maillard browning

 

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