The Absurdly Optimized Pancake: Leavening Chemistry, Acid-Base Stoichiometry, and an Interactive Calculator | Absurdly Optimized
www.absurdlyoptimized.com
The science of perfect pancakes: leavening chemistry, acid-base stoichiometry, whey protein structure, and an interactive calculator that computes optimal ratios from your available ingredients.

A systematic investigation of acid-base neutralization, CO2 production kinetics, gluten inhibition, and the Maillard reaction as applied to a 125-gram flour batter, with an interactive stoichiometric calculator that adapts to whatever is in your refrigerator

  • AnAmericanPotato@programming.devEnglish
    8·
    6 hours ago

    The inside should be light and custardy, not dense and bready… A pancake that requires chewing has failed at its only job

    The pancake should be tall without being cakey.

    Wait, wait, what?

    They’re called panCAKES for a reason, are they not?

    Custardy? I don’t think I’ve ever seen someone slurp a pancake without chewing. I can’t be sure of this, though, because if I ever did see someone do this, I would have surely suppressed such a traumatic sight from my memory.

    One of us must be living in an alternate reality. Tell me it’s not me. Please, commiserate with me.

    • AlchemicalAgent@mander.xyzMEnglish
      5·
      11 hours ago

      It’s ok. They should be soft enough that you don’t have to chew. But they definitely need to have an internal structure closer to bread than custard.