Scientist presents a formula for the perfect pancake

February 24, 9:38 AMScience Geek ExaminerVanessa Richins

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One of my favorite sciences is cooking.  Yes, that's right - cooking actually is a science.  The changes that food undergoes happen through the principles of chemistry.

Dr. Ruth Fairclough, a mathematics/statistics professor at Wolverhampton University in England has revealed a very scientific approach to the delightful task of making pancakes.  

As the Telegraph reports "She says the frying pan's temperature is one of the most important parts, together with the preparation of the tasty batter.

However, the secret recipe in full is: 100 - [10L - 7F + C(k - C) + T(m - T)]/(S - E) with the closer you get to a 100 - the better the pancake.

In the complex formula L represents the number of lumps in the batter and C equals its consistency.

The letter F stands for the flipping score, k is the ideal consistency and T is the temperature of the pan.

Ideal temp of 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 sits before being eaten."

There's more exacting details revealed in the article.  I'm getting hungry...maybe it's time to wander off in the pursuit of science....