We made 2 sets of batter with the same ingredients. We stirred one batter until smooth and left lumps in the other, and found that the degree to which we stirred dramatically impacted their consistencies. With less stirring, the lumpy batter was noticeably thicker because lumps obstructed the flow of free water. The lumpy batter was also better able to hold on to the air bubbles formed during cooking, producing taller, more leavened pancakes. Tap the link in our profile to access our Easy Pancakes recipe. #cooksillustrated #easypancakes #pancakes #breakfast #brunch #recipes #pancakerecipe #cooking #foodscience