Science behind making the perfect pancakes revealed

Now, scientists have determined the secret ingredient that will make your pancakes the best ones there is.

A staple favourite for weekend breakfasts, scientists say that the two key ingredients that turns pancakes into something out of the world are lemon juice and melted butter.

Researchers add that the worst thing one can do to pancake mixes is to over-beat them, as it makes it lumpy and tough.

According to scientists, from the American Chemical Society one should add one tablespoon of lemon juice for every one cup of milk as well as sprinkle of baking soda. This react to produce bubbles of gas which get trapped in the batter and expand as the batter cooks making the pancakes fluffy and light.

According to the scientists, a little extra baking soda will help pancakes brown too.

In a video posted on YouTube by the American Chemical Society, an expert explained that having just a little bit of baking soda that's not neutralised by acid helps pancakes develop colour and flavour, but not too much or they'll brown too quickly and taste burnt.

This is based on the Maillard reaction - a reaction between amino acids and reducing sugars that gives browned food a distinctive flavour.

It happens between 140-165°C (280-330 °F) and creates a range of aromas and flavours.

The story, originally published in The Daily Mail goes on to say that while most recipes suggest just a quarter cup of butter for every two cups of milk, the scientists encourage cooks to experiment with this saying that over mixing the pancake batter might make it tough.