Magazine
Latest Issue

Flipping marvellous: How to make the perfect pancake—according to science

It's all about the gluten (and the carbon dioxide)

By Simon Cotton  

Staff and students at the University of Sheffield take part in The Big Flip and break the Guinness World Record for the most people flipping pancakes. Photo: PA

Everyone loves pancakes and wants to know the secret of cooking them. And that partly depends on whether you’re after the thin, crêpe-like European style or the thicker ones more popular in North America as each requires a different approach.

When you make pancake batter you are mixing a whole range of different chemicals (so all sorts of reactions take place…

Register today to continue reading

You’ve hit your limit of three articles in the last 30 days. To get seven more, simply enter your email address below.

You’ll also receive our free e-book Prospect’s Top Thinkers 2020 and our newsletter with the best new writing on politics, economics, literature and the arts.

Prospect may process your personal information for our legitimate business purposes, to provide you with newsletters, subscription offers and other relevant information.

Click here to learn more about these purposes and how we use your data. You will be able to opt-out of further contact on the next page and in all our communications.

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

We want to hear what you think about this article. Submit a letter to letters@prospect-magazine.co.uk

More From Prospect