[PW] FW: tough pancakes

[Kay Lancaster]

> 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?

I've never heard of "glutenization" as a word, but stretching a 
dough (by stirring or kneading) will enhance gluten development

Kay