Manchester University have published a video on Twitter explaining the chemistry behind pancakes.
The video explains how gluten in flour gives the pancake structure, which allows it all to stay together when it's cooked.
The video also explains how in 'American-style' pancakes baking powder breaks down upon heating, which releases a gas - giving the pancakes a much thicker consistency.
Video courtesy of Manchester University.
The University posted the video to mark Shrove Tuesday, which is celebrated every year to mark the start of Lent.