But chefs with an eye for science can prevent lumpy batter by following a tricky formula that promises to prevent pancakes from flopping this Shove Tuesday.
Lecturer in maths at the University of Wolverhampton, Dr Ruth Fairclough said her formula 100 - [10L - 7F + C(k - C) + T(m - T)]/(S - E) solves the age-old question of how to make the perfect pancake.
* L is the number of lumps in the batter.
* C is the consistency.
* F is the flipping score.
* k is ideal consistency.
* T is pan temperature.
“The perfect pan temperature [192C] is represented by m, S is the time the batter stands before cooking and E is the time the cooked pancake stands before being eaten. The closer to 100 the result is, the better the pancake.”
A survey by Debenhams found that 86% of households will enjoy pancakes today, yet only 14% of those surveyed are confident they know how to make, cook and flip the traditional dessert.
Debenhams’ Karen Nason said the rules are to have a good hot pan, have zero lumps in the mixture, leave the batter to stand for 30 minutes and eat the pancakes straight away.
The Clarion Hotel Cork is celebrating Pancake Tuesday in a bid to raise vital funds for charity.
The Clarion’s Tommy Butler will be flipping hundreds of fresh pancakes between 11am to 4pm, and people are invited to visit Lapp’s Quay to sample the pancakes and donate what they can to Adi Roche’s Chernobyl Children’s International charity.