Jilly Puffy Pancakes

Jilly Puffy Pancakes

Testable Question: How does Milk affect the taste of pancakes?

Introduction:

In my experiment I made pancakes with milk and without milk.  I chose pancakes because I was always curious of why pancakes are so fluffy. People eat pancakes almost everyday but they don't know the science behind it.

Science:

Pancake batter is composed of 2 parts: dry ingredients usually flour, sugar, baking powder, baking soda, and salt. Flour contains starch and protein. When the flour is dry, the gluten molecules will not move that much. Gluten refers to the proteins in cereal grains, such as wheat, and rye. When the flour is moisturized with water or milk the gluten molecule became active. When chemical leaveners, such as baking powder, create carbon dioxide and allows a pancake to rise and stay fluffy yet keep its shape.

Above is a picture of a gluten molecule

Methods/Experiment:

The following description of how to make pancakes

Without Milk

Sift flour, sugar, baking powder, and salt together into medium mixing. Tip the pan side to side to grease all over. Pour melted margarine in a small bowl, add water and egg. Stir liquid mixture into the dry ingredients until it is moistened .Cook the pancakes over medium-high heat on the stove-top 375F .Cook pancakes until the tops are bubbly and the bottoms browned. Turn the pancakes over to cook other side approximately 4 minutes per side.

With Milk

Mix flour, baking powder, salt, and sugar a whisk. In a separate bowl, whisk together the wet ingredients (milk, eggs, vegetable oil, or melted butter) until the egg is broken. Mix dry ingredients with wet ingredients. Stir them together until, the pancakes that had milk in it where more fluffy because The formation of the bubbles is caused by the release of gas, which in turn is caused by the fact that you added baking powder to your batter. Baking powder is a chemical leavening agent that, when activated, makes CO2 gas. Gas that forms the bubbles.The pancakes turned out bland ,fluffy and thick.When I made pancakes without milk it wasn't that fluffy because  what's in milk. There is gluten molecules.In Conclusion, pancakes are a fluffier when milk is in it and when you have pancakes don't have milk they are flat.

Summary:

As seen in the data, the pancakes that had milk in it where more fluffy because The formation of the bubbles
is caused by the release of gas, which in turn is caused by the fact that you added baking powder to your batter.
Baking powder is a chemical leavening agent that, when activated, produces CO2 gas. It's this gas that forms the
bubbles.The pancakes turned out bland ,fluffy and thick.When I made pancakes without milk it wasn't that fluffy
because  there was no milk. It was thin, with no taste.There is gluten molecules in milk.In Conclusion, pancakes are a fluffier when milk is in it and
when you have pancakes don't have milk they are flat.