Pancakes; you know that little ring that forms just inside the edge that you see after you flip it? Why does it happen and what makes it happen?

Question

Pancakes, what a treat, huh? Always wondered why that inner ring forms, does it depend on the heating element? Temperature? What is the exact science behind that little thing I don’t know how to explain?
I flared physics, but there’s probably some chemistry going on there too!

In: Chemistry

Answer 1

Uneven heating. That ring doesn’t usually happen on a pancake griddle. When you cook with a thick pancake griddle, use a scoop instead of pouring from the bowl, and use a batter that doesn’t spread as much, you don’t get that ring. That ring occurs because the center of the pancake cooks the longest, and the outer edge is super thin, so it cooks faster.