[PW] FW: tough pancakes

[Edith Bailes]

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?
- - - -

Is it glutenization?

Over-stirring of pancake batter will cause the end product to be tough. This
is because the gluten in the flour is developed with the addition of liquid,
and the more it's stirred, the tougher the end product will be. Leaving out
the eggs makes them tough, too.

Edie in Maine