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The Absurdly Optimized Pancake: Leavening Chemistry, Acid-Base Stoichiometry, and an Interactive Calculator (www.absurdlyoptimized.com)
submitted 5 months ago by to c/cooking@mander.xyz
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A systematic investigation of acid-base neutralization, CO2 production kinetics, gluten inhibition, and the Maillard reaction as applied to a 125-gram flour batter, with an interactive stoichiometric calculator that adapts to whatever is in your refrigerator

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[–] 6 points 5 months ago (1 child)

It's ok. They should be soft enough that you don't have to chew. But they definitely need to have an internal structure closer to bread than custard.

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