[PW] FW: tough pancakes

[jtg]

Please provide your receipt, but I suspect that you are talking about some
utterly different experience.

Batter must stay at room temperature.

"Decay" and or "Why did some-one not eat this?" is as close as I can get0 

John Germain

Jersey
British Channel Islands

-----Original Message-----
From: project-wombat-open-bounces at lists.project-wombat.org
[mailto:project-wombat-open-bounces at lists.project-wombat.org] On Behalf Of
Gretchen Raab
Sent: Tuesday, September 04, 2007 10:31 PM
To: list at project-wombat.org
Subject: [PW] FW: tough pancakes

I am trying to find the name of the chemical process that causes
pancakes to become tough and chewy following preparation,
post-griddle--(in my experience, this would occur sometime overnight in
the refrigerator). I thought it was "gelatinization," but now I'm not so
sure. Any ideas? 
Gretchen Raab
Neenah Public Library
Neenah, WI
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