UPDATED (see below).
Thank goodness we have mathematics to solve the world’s most pressing dilemmas, such as “What’s the speed of light?” and “How do I make the world’s tastiest pancakes?” Dr. Ruth Fairclough, a mathematics professor at Wolverhampton University, set out to solve the latter problem, and has now unveiled her formula for the perfect pancake—coincidentally, just in time for International Pancake Day.
So what’s the secret to the choicest possible breakfast? With L representing the number of lumps in the batter, C the consistency, T the temperature, and a host of other variables, she calculated that perfect pancakes need only follow this simple equation:
100 – [10L - 7F + C(k - C) + T(m - T)]/(S – E).
The closer to 100 the result is, the better the pancake. The temperature of the pan (m), the consistency (C), and how long the batter sits (S) before cooking—to allow for absorption of the milk by the flour—are among the most crucial factors in making successful pancakes. The size of the pan is also important—too big and the pancakes will be hard to flip, of course.