Well, many say that making pancakes is the easiest thing you can do in the kitchen – even a beginner can do it.

However, anyone who has burned a batch in the pan, or had the mixture lump, will tell you that it is not that easy after all.

The Daily Mail tackled this issue and asked the experts what the perfect pancake recipe (and tips) is according to… science.

If you want a traditional English pancake, use 200ml of milk, 100g of flour, one or two eggs and a pinch of salt.

“Salt contrasts well with the sweetness of sugar if you plan to serve it with something sweet,” suggests Professor Ian Eames, an expert in fluid mechanics from UCL (!)

If you want a more American pancake, Professor Eames suggests 200ml milk, 200g flour and two eggs.

In general, “the higher the milk content, the thinner and thinner your pancake will turn out.”

Oil in the pan

The secret in the pan is to use oil (preferably a seed oil) and not butter, as most people do.

“Vegetable oil has a lower ‘smoke point’ than butter, so it can heat up without burning and spreads more easily around the pan, which means better heat transfer to the pancake for more even cooking,” said Professor Ian Eames.