Just about every Friday, we have pancakes. It’s a great way to end a busy, fun school week and over the years, we have tried many versions of them. This Friday, however, thanks to our Kitchen Chemistry course through MIT Open Courseware, we experienced something completely new and delightful!!
Check out the ingredients: SOUR CREAM. Buttermilk. Baking soda AND baking powder. Vanilla….. the full recipe is here. We learned about the chemical reactions and differences of baking soda and baking powder. Did you know baking powder HAS baking soda in it?! That the baking soda is what gives those pancakes their beautiful brown? It is simple and complicated all at once. We now understand why it is best to combine liquid and dry ingredients separately and about Emulsions and Emulsification (the reaction of wet and dry) and why mixing too much over develops the gluten in the batter creating heavy, flat pancakes (oh no!). We even learned how to simply make our own sour cream. We plan to try that one at a later date!
Check out the videos and of course our most enjoyed pancakes of the season! Go Kitchen Chemistry!!