Science Behind Pancakes
A comforting blend of flavor and nostalgia, few things compare to the simplicity of a pancake. From French crêpes to Japanese Soufflé Pancakes, pancakes are beloved worldwide and showcase a range of culinary traditions and flavors.
Almost all pancakes are made from the same basic ingredients, but the ratio of ingredients and cooking techniques can create dramatically different results. So let's break down the science behind some common pancakes.
French Crêpes (French Pancake)
A crepe is a high ratio of liquid-to-flour (meaning the weight of the liquid is more than flour). The dry ingredients should represent ~40% of the total mass, so the batter will be thin. A crepe batter typically includes both milk and water as the liquids. The milk adds lactose, which contributes to a softer texture, holds moisture, and enhances flavor. While the water aids in spreading the batter evenly into a thin layer on the pan. Just enough flour is added to create structure but not too much that it becomes stretchy and chewy.
Batter Way to Flip
The cooking technique for crepes, and all pancakes, involves elements of physics and engineering. Crepes are made in a specially designed flat pan, but a large sauté pan can do the trick. The key is to pour a small amount of batter around 3-4 tablespoons (50-60ml) or just enough to cover the bottom of the pan in a thin even layer. Then tilt the pan slowly toward you, quickly tilt it away, and counterclockwise to fill in holes, creating an even layer. Crepes cook within seconds. Once set, carefully flip and cook a few seconds longer. The resulting texture should be delicate, thin (1mm), and have a silky mouthfeel with minimal chewiness.
Dutch Baby (or German Pancake)
The batter of a Dutch Baby (or German Pancakes) bears a similar viscosity to crepes but has a higher egg-to-flour ratio. Unlike a crepe, the pancake is cooked in an oven over a stovetop.
Rising to the Occasion
As the batter heats in the oven, the water in the milk starts to evaporate (transforms from liquid to gas). When water evaporates, it expands 1600 times larger in volume to become steam. Usually when this happens, like in the case of the crepes, it mixes with the air and disappears. But due to the high ratio of eggs in a Dutch baby, the steam is trapped by the egg setting making the batter puff up big and fluffy.
For all this to work just right, the oven needs to maintain a steady temperature. If the temperature drops or cold air enters, like when opening an oven door, the pancake won't puff up properly. That's why it's super important to keep the oven door closed while it's cooking. It's a delicate balance, but when done right, you get a pancake that's perfectly light and delicious.
Japanese Pancakes
Japanese pancakes have a similar ratio of eggs to flour except they are airier and lighter, due to the extra step of separating the eggs, beating the egg whites, and folding them into the batter. This addition contributes to aeration and leavening creating a sponge-like texture.
Egg-straordinary Lift
The pancakes are cooked in a pan on a stovetop and involve a process of layering spoonfuls of batter on top of each other to create their tall, fluffy appearance. The temperature of the pan is crucial for a decedent texture and needs to be a consistent 300F (150C). If the pan is too hot, the pancake will burn before fully cooking and each layer needs to be set before adding the next for optimal height. The result will be the lightest of all the pancakes and have an airy sponge-like texture that is incredibly soft and decadent.
American Pancake
Lastly, the classic American pancake has an equal ratio of flour-to-liquid resulting in the thickest batter. Baking powder is the main leavening agent for this pancake. It rises only a little compared to the Japanese Pancake as there are not as many air cells to trap the CO2.
Flipping Fantastic
The pancakes are cooked on a griddle or pan at a temperature of 350-375F (175-190C). The higher temperature enables the Maillard reaction, a chemical reaction between amino acids and reducing sugar that creates a new flavorful compound. This results in a beautiful golden-brown color and a caramelized flavor. The resulting texture is fluffy and flavorful.
SOURCES
J.C. Acton, P.L. Dawson, Proteins in Food Processing (2014)
Cerón-Carrillo Teresa Gladys, Morales-Paredes Yesbek Rocío, Santiesteban-López Norma Angélica, International Journal of Gastronomy and Food Science (2021)
Sébastien Guibert-Martin, Vanessa Jury, Brigite Bouchet, Guillaume Roellens, Pascal Lioret, Alain Le-Bail , Impact of the baking protocol on the structure of French crêpes
A.M. Cazabat, N. Fraysse 1, F. Heslot 2, P. Levinson, J. Marsh 3, F. Tiberg 4, M.P. Valignat, Advances in Colloid and Interface Science Volumne 48 (1994)
E. Boujo and M. Sellier, Pancake making and surface coating: Optimal control of a gravity-driven liquid film (2019)
