development, it also ensures that your pancakes remain
tender. Eggs help set the pancakes as they cook, as well as
providing some extra lift. Buttermilk is obviously part of the
equation, but I like my pancakes extra-tangy, and straight-
up buttermilk just doesn’t cut it for me. Increasing the
quantity doesn’t work—that just ends up throwing the
liquid-to-solid ratio out of whack. Instead, I replace part of
the buttermilk with a good amount of sour cream. It’s both
less moist than buttermilk and more sour, which allows me
to add acidity without watering down the batter. If you don’t
have sour cream on hand, don’t worry—the pancakes will
still taste just fine with straight-up buttermilk.
EXPERIMENT:
Double-Acting Baking Powder
Double-acting baking powder (the type sold in any
supermarket) is designed to produce bubbles in two
distinct phases: when it gets wet and then when it
gets heated. You can see this for yourself.Materials- 1 teaspoon baking powder
- 1 tablespoon water
Procedure
Combine the baking powder and water in a small
bowl. You’ll notice that the baking powder