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