Have you ever wondered why your pancakes sometimes have ugly craters, or a weird ring around their edges? A new analysis of pancake recipes could help you exploit physics to make the perfect pancake — and possibly one day save your sight.
There’s an interesting section in “The Food Lab,” a hybrid science/cook-book, about how the ideal amount of baking powder to use in pancake batter so that pancakes end up a nice golden-brown. It also includes a buttermilk pancake recipe that I’ve tried a few times and which I found pretty tasty. It suggests separating out the egg whites and whipping them in order to make a fluffier pancake. This also works great when making sweet potato pie.