UPDATED (see below). Thank goodness we have mathematics to solve
the world’s most pressing dilemmas, such as “What’s the speed of
light?” and “How do I make the world’s tastiest pancakes?” Dr.
Ruth Fairclough, a mathematics professor at Wolverhampton
University, set out to solve the latter problem, and has now
unveiled her formula for the perfect pancake—coincidentally,
just in time for International Pancake Day. So what’s the secret
to the choicest possible breakfast? With L representing the
number of lumps in the batter, C the consistency, T the
temperature, and a host of other variables, she calculated that
perfect pancakes need only follow this simple equation: 100 –
[10L - 7F + C(k - C) + T(m - T)]/(S – E). The closer to 100 the
result is, the better the pancake. The temperature of the pan
(m), the consistency (C), and how long the batter sits (S)
before cooking—to allow for absorption of the milk by the
flour—are among the most crucial factors in making successful
pancakes. The size of the pan is also i