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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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[–] 1 point 4 months ago

I'm geussing they mean custard in the same way as a properly cooked French cruller. The center of the choux dough is cooked but the mouth feel is very custsrdy. I haven't had a pancake like that, but it sounds good.

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