Pancakes aren’t too difficult to make, but why not try to make a perfect batch? These formulas will help you easily determine how much pancake batter you need overall, as well as the exact amount required for each individual pancake based on the pan you’re using and how thick you like them.
Photo by Miss Messie.
To achieve consistent pancake perfection, the University of Sheffield’s Maths Society (SUMS) recommends you use this formula:
Mixture required per pancake (ml): (D^2 x T x π) / (4)
Total mixture required (ml): (D^2 x T x π x P) / (4)
D = frying pan diameter (cm), T = desired thickness of pancake (cm), and P = number of pancakes wanted.
Of course, if you don’t want to do the maths yourself, you can head to the link below and use their pancake calculator. The calculator also shows you how much eggs, butter, flour and other ingredients you need as well.
You can also download the calculator as an Microsoft Excel file (XLSX) at the same site and use it whenever you want. Now every pancake will be perfectly proportioned and you won’t have a bunch of leftover batter to deal with. You can learn more about their methodology at the link below.