What should be the temperature of the water used to prepare pancake and egg (crepe) batters?

The ideal temperature for water used to prepare pancake and egg (crepe) batters is typically around room temperature. This ensures that the ingredients combine smoothly and that the batter achieves the right consistency for cooking. Water that is too cold can cause the batter to thicken inconsistently, while water that is too hot can cook the eggs or affect the texture of the batter.

Room temperature water helps in activating the gluten in the flour at an optimal level, leading to a light and fluffy texture in the cooked pancakes or crepes. A temperature of 50 degrees or below would actually be too cold, and would likely lead to suboptimal results in the cooking process, whereas temperatures above room temperature could have adverse effects on how the batter holds together during cooking.

Using room temperature water helps achieve the desired end product, which is why this practice is emphasized in back-of-house standard operating procedures.