Flipping ‘eck! it’s Pancake Day and we’ve got a video to show you how to make the perfect pancake with help from a top Sheffield chef and maths boffins.
VIDEO: Press the play button to watch chef Chris Hawkins reveal exactly what goes into creating the perfect stack and see his recipe below.
Meanwhile, The University of Sheffield have uncovered the secret to the perfect pancake - just in time for Shrove Tuesday.
Members of the at SUMs Society spent about three hours cracking the formula for creating the ultimate pancake on the sweetest - or most savoury - day of the year.
The maths students were helped by chefs from Meadowhall shopping centre’s branch of Frankie and Benny’s to develop, trial and test the foodie formula.
SUMs committee member Ed Owen, aged 21, of Broomhill, said: “We decided to take on the challenge for the perfect pancake formula. It took two or three hours but we got it done.”
Ed, who worked with fellow committee member Gaby Thompson, also 21, had to take into account a number of variables as they came up with their formula - including the size of the pan and the volume of pancake.
But they eventually created a flipping perfect formula which comes up with the amount of mixture required per pancake and the total amount of mixture required by using frying pan diameter, desired thickness of pancake and number of pancakes wanted.
So will Ed be using his magic formula next Tuesday?
“I’m not a big fan of pancakes to be honest,” he said.
THE MATHEMATICAL FORMULA:
Mixture in millilitres required per pancake: (D2 x T) ÷ 4
Total mixture required in ml: (D2 x T x P) ÷ 4
Frying pan diameter: D cms
Desired thickness of pancake: T cms
Number of pancakes wanted: P
AND IF YOU WANT A TRADITIONAL APPROACH...HERE’S A RECIPE HOW TO MAKE THE PERFECT PANCAKE
Chris Hawkins’ tips, for those planning on getting their flipping arm going, include preparing your batter early and allowing it to sit for a few hours. He also recommends investing in a good non-stick pan and keeping it safe in a drawer - just for making pancakes.
He added: “They’re certainly worth it!”
* Mix 50g sugar in a pan with 1/8 pint of water, bring to the boil until the sugar dissolves, then pour it over fruit, such as strawberries and raspberries, and allow to stew.
* Mix three eggs in a bowl with half a pint of milk and a pinch of salt. Add enough flour to thicken and mix well. Leave to sit, then strain into a measuring jug.
* Melt 25g of Beurre Noisette (nut brown butter) in a pan until it browns, then add to your crepe batter.
* Put a tiny amount of butter in pan, ladle batter in, and let it coat the base. Cook, then flip.
* Dust with icing sugar, add the fruit - and a scoop of ice cream!