Gaby
Getting the batter right can feel like an art, and many home cooks know it’s not always straightforward. Researchers say they’ve found a recipe that reliably makes a great pancake. The batter needs just three basic ingredients: flour, milk, and eggs. You might be tempted to add oil, but that’s a mistake, says Professor Jan Imes of University College London (UCL).
How to Make the Perfect Pancake Batter
The ingredient ratios and the way you mix them determine whether your pancakes turn out well.
Professor Imes has spent a lot of time studying pancake batter. He says the key factor is the ratio between the liquid in the mixture and the pancake’s thickness. To calculate this ratio, divide the amount of milk in milliliters by the weight of the flour in grams, then multiply the result by 100. A lower ratio gives you a thicker batter; a higher ratio gives you a thinner one.
To learn about the ideal pancake, Imes studied the relationship between batter liquid content and pancake thickness around the world.
According to his calculations, for a properly thin pancake, you need:
- 100 g of flour
- 200 milliliters of milk
- One or two eggs
- A pinch of salt
For a thicker pancake, use the same ingredients but double the flour to 200 g.
How to Mix the Batter
Too much gluten makes pancakes tough; too little and they’ll fall apart.
If you overmix the batter trying to get rid of every lump, you can end up with a tough, rubbery pancake.
‘I always recommend whisking the batter with a fork to incorporate as much air as possible,’ said Professor Imes. Whisking helps break up lumps and forms gluten networks that can trap air. The result is light, fluffy pancakes.
Let the batter rest for 10–15 minutes after whisking if you want even thinner pancakes. That pause lets protein chains relax and the flour fully hydrate, the expert noted. This helps the pancake be both thin and tender.
Important Details
Making the batter is only half the battle. ‘There is a clear link between milk content and pancake thickness,’ Professor Imes said. The more milk you use, the thinner the pancake will be.
For thin pancakes, he recommends a diameter of about 6–8 inches so they cook more evenly. For thicker pancakes, aim for about 4 inches.
To get a thin, crispy edge, the expert suggests using vegetable oil instead of butter. Vegetable oil generally has a higher smoke point than butter, so it tolerates pan heat better, spreads easily across the surface, and helps transfer heat to the batter, according to the Daily Mail.
Another common problem is uneven spreading of the batter in the pan. Once the batter hits the skillet it can set quickly instead of forming a neat circle.
Professor Matthieu Sellier, head of the Department of Mechanical Engineering at Canterbury University (UK), has developed an optimal way to tilt the pan so the batter spreads evenly.
He advises tilting the pan sharply in one direction when you pour, letting the batter flow quickly to the edge. Once the batter reaches one side, tilt the pan and rotate it in circular motions so the mixture spreads across the surface. Gradually reduce the tilt while continuing the circles until the batter is evenly distributed.
Then cook the pancake well on one side and work on your flip. Unfortunately, science won’t do the flipping for you: you’ll have to practice that technique on your own.
