How the perfect pancakes can save your eyesight

SCIENTISTS have been using techniques to perfect the tasty treat in order to help save your sight.

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Pancakes: Scientists are using the novel idea of perfecting pancakes in a bid to help eye health

Understanding the textures and patterns of pancakes is helping researchers improve surgical methods for treating glaucoma.

Glaucoma is a condition which can affect sight, usually due to the build up of pressure within the eye. 

Pancakes can appear fluffy and light, thick or thin, depending on how water leaves the batter mix during the cooking process and this varies with the thickness of the batter, according to new research from UCL scientists.

Making sense of the physics behind the perfect pancake can help researchers to understand how flexible sheets - like those found in the eyes - interact with flowing vapour and liquid.

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Scientists observed how pancakes are cooked

Co-author Professor Ian Eames, Professor of Fluid Mechanics at UCL Engineering, said: "Pancakes come in many shapes and sizes and everyone has their favourites - some prefer a small, thick pancake with a smooth surface whereas others enjoy a large, thin crêpe with 'craters' and crispy edges. We've discovered that the variations in texture and patterns result from differences in how water escapes the batter during cooking and that this is largely dependent on the thickness and spread of the batter."

The study compared recipes for 14 types of pancakes from across the globe, including the Canadian ploy, Malaysian lempeng kelapa, French crêpe and Dutch poffertjes.

For each pancake, the team analysed and plotted the pancake diameter to the power of three in relation to its volume of batter and the baker’s percentage, i.e. the thickness of the batter. 

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The team looked at 14 pancake variations

To explore how ratios and baker’s percentage influenced textures and patterns of pancakes, the scientists made batters with a fixed amount of flour and egg but different amounts of milk. Pancakes were made using the batters in the same pan, at the same heat and without fat.

They found thick batters form pancakes with irregular craters on the bottom surface. Water vapours released during cooking get trapped, unevenly lifting the pancake from the pan. Islands form on top surface as the pancake isn't a uniform thickness.

Thinner batters form an even colour on the bottom surface as water vapour is released smoothly from the base as it cooks.

This effect is also seen in small pancakes regardless of the thickness of the batter.

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It is hoped the research may help researchers with eye health innovations

Co-author Dr Yann Bouremel, UCL Institute of Ophthalmology, said: "We found that the physics of pancake cooking is complex but generally follows one of two trends. If the batter spreads easily in the pan, the pancake ends up with a smooth surface pattern and less burning as the vapour flow buffers the heat of the pan. We found a thin pancake can only be created by physically spreading the batter across the pan and in this case, the vapour tends to escape through channels or diffusion."

Co-author Professor Sir Peng Khaw, Director of the NIHR Biomedical Research Centre at Moorfields Eye Hospital and UCL Institute of Ophthalmology, said: "We work on better surgical methods for treating glaucoma, which is a build-up of pressure in eyes caused by fluid. To treat this, surgeons create an escape route for the fluid by carefully cutting the flexible sheets of the sclera. We are improving this technique by working with engineers and mathematicians. It's a wonderful example of how the science of everyday activities can help us with the medical treatments of the future."

The study will be published in Mathematics TODAY.