The Scientific Secret Of Fluffy Pancakes
Key concepts Chemistry Cooking Molecules Protein Introduction Have you ever wondered what makes pancakes so fluffy? Why do pancake recipes always tell you not to overmix the batter? The answers to these questions lie in a protein called gluten. In this activity you’ll learn about the chemical processes that make pancakes fluffy—and also why overmixing your pancake batter will result in tough, rubbery and flat pancakes. Background Pancake batter is composed of two crucial parts: dry ingredients (usually flour, sugar, baking powder, baking soda and salt) and wet ingredients (usually milk, eggs and butter)....