Where L is the number of lumps in the batter.
Where C is the consistency .
Where F is the flipping score.
Where k is the ideal consistency.
Where T is the temperature of the pan.
Where S is the length of time the batter sits before cooked.
Where E is the length of time the pancake stands before eaten.
Ideal temperature of pan is represented by m.
Linky:
http://www.telegraph.co.uk/foodanddrink ... tists.html
Wondrous thing Science is eh? Invading our kitchens and making it better!
Anyway, I agree with Frank's belief - it doesn't need to look perfect, it just needs to taste very good.
