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How to make the perfect pancake

Eames, I; Khaw, PT; Bouremel, Y; (2016) How to make the perfect pancake. Mathematics Today , 52 (1) pp. 26-29. Green open access

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Abstract

We explore the cooking of pancakes using a combination of kitchen experiments and mathematical theory. The properties of a pancake are characterised in terms of a dimensionless geometrical measure of aspect ratio and the baker's ratio that describes the mass ratio of water or milk to flour. The patterns on the top and bottom of pancakes are analysed in a kitchen study and explained in terms of how the vapourised liquid in the batter escapes. We determine the properties of a perfect pancake.

Type: Article
Title: How to make the perfect pancake
Location: United Kingdom
Open access status: An open access version is available from UCL Discovery
Publisher version: http://www.ima.org.uk/_db/_documents/How%20to%20Ma...
Language: English
Additional information: The published version of record can be found on the Institute of Mathematics and its Applications website at http://www.ima.org.uk/activities/publications/mathematics_today.cfm.html
UCL classification: UCL
UCL > Provost and Vice Provost Offices
UCL > Provost and Vice Provost Offices > School of Life and Medical Sciences
UCL > Provost and Vice Provost Offices > School of Life and Medical Sciences > Faculty of Brain Sciences
UCL > Provost and Vice Provost Offices > School of Life and Medical Sciences > Faculty of Brain Sciences > Institute of Ophthalmology
UCL > Provost and Vice Provost Offices > UCL BEAMS
UCL > Provost and Vice Provost Offices > UCL BEAMS > Faculty of Engineering Science
UCL > Provost and Vice Provost Offices > UCL BEAMS > Faculty of Engineering Science > Dept of Mechanical Engineering
URI: https://discovery.ucl.ac.uk/id/eprint/1503401
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