Making the perfect pancake is an exact science, according to Dr Fairclough, a lecturer of mathematics and statistics at Wolverhampton University.
If you want to keep your customers as sweet as your pancakes this evening you need to follow a formula that relates to the frying pan temperature, lumps in the batter, number of flips and standing time.
The formula is:
100 - [10L-7F+C(k-C) + T(m-T)]/(S-E)
The letter L stand for the number of lumps in the batter and C equals consistency. F represents the flipping score, k is ideal consistency and T is the temperature of the pan.
Ideal temperature of the pan is represented by m, S is the length of time the batter stands before cooking and E is the length of time the cooked pancake should sit before being eaten.
But while the preparation of the pancake is a painstaking process, Fairclough recommends keeping the filling simple.
"The pancake should be served piping hot off the pan with sugar and lemon," she told The Telegraph.
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