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Comment by augusteo | Hacker News Reader

The real unlock for pancakes is making the batter the night before. Cold batter from the fridge gives you fluffier pancakes than fresh batter, and you don't have to measure anything at 8am.

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While this seems like good advice for breakfast, I'm not sure it's going to help too much with figuring out how to cut an infinite mathematical pancake with an oddly-shaped mathematical knife.

It's a very different but rather interesting puzzle!

I'm not sure the last time I enjoyed math. Breakfast, however...

Doesn't the baking powder makes its bubbles and run out, leaving behind flat batter?

It depends on the other ingredients. If you use buttermilk or seltzer (which you should), then don't let it rest more than 5-10 minutes.

I think people commenting need to qualify what they consider a pancake in their posts. Baking powder is definitely new to me, I'm used to { flour, eggs, milk }. With baking powder you'd get a sort of... flabby dough thing? And... pancakes for breakfast? I'm guessing its something US-specific.

And if it is a US thing, I'll just mention the pancake soup here.

Yeah us US folk love our dessert for breakfast

yup, I make crepes (not small thick US pancakes) only with flour, eggs, milk and a pinch of salt, though we call them pancakes here

Same here. Do you make soup from the leftovers the next day? For people not familiar with this, you let them dry out a bit overnight, then cut them into thin strips and cook them with chicken stock and chives.

first time hearing using them in soup, anyway there are none left, if I am not in the mood for sweet, I will just put on them some Chinese spicy sauce :-)

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