Batter was poured from a fixed height through a funnel of known geometry and the time required to empty it was recorded to the nearest half second. The pour time is a usable proxy for apparent viscosity and requires no instrument beyond a funnel and a person willing to hold it. We report pour times for three flours, two resting intervals and one accidental over-mix.
Funnel clamped at 200 mm above the bench. Batter at 20 °C. The funnel was rinsed between pours and shaken twice, a step that adds roughly 0.2 s and that we have not been able to remove.
Resting the batter for fifteen minutes reduces the pour time by a quarter. Resting it for thirty minutes does not reduce it further, and resting it for ninety minutes produces a pancake that is noticeably different and that the keepers have declined to characterise statistically.
Pour time depends on the funnel. The funnel was dropped in week three and replaced with a funnel of nominally identical geometry that gave pour times 0.4 s longer. Both funnels are reported.