For my project I chose to investigate the difference between staring pancakes and to see if it will change the structure of the pancake. I liked making the pancakes but it was very interesting to experience and watch the pancakes produce.
The Science of Pancakes
the chemical reaction is between a leavening agent, such as, baking soda, baking powder, and a acidic ingredient, buttermilk. Producing the tiny bubbles of carbon dioxide gas. These bubble form throughout the pancake, and are trapped as the batter solidifies. So, you’ll get a light and fluffy pancake a honeycombed color with tiny air bubbles.
Baking Soda Carbon Dioxide
The more of these leavening agents you add to a mixture, the more carbon dioxide will be produced, and the more bubbles will form. Once your tiny air bubbles have formed, then comes the Maillard Reaction, which gives pancakes their aroma and golden brown color. When you raise the heat on your pancake mix, the amino acids that make up the proteins chemically bond with carbon and oxygen atoms from sugars.
Experiment
The independent variable in my experiment was the time of staring the batter. The ingredients, temperature and amounts were kept constant.
Instructions
1. Allow stainless steel pan to heat up.
2. Microwave 2 tbsp. of butter in container for 2 minutes.
3. In separate container: add flour, baking soda and salt.
4. Stir with designated time to combine with melted butter.
5. Add 1 tbsp. of butter into pan over medium-high heat.
Trail Two 30- 40 seconds
This trial was somewhat successful because the pancakes turned out round and small, the taste was bitter but the edges were buttery, the color was brownish white.
Trail Three 15-20 seconds
This pancake was very white and bitter, the taste was extremely chewy. The taste was similar to my previous trial but it was chewier.
The pancakes did not match our hypothesis at all. Instead, we’ve discovered the complete opposite. The more time we stirred the batter the fluffier the pancake turned out. We kept all the ingredients the same each time and the Maillard Reaction gave the pancakes that golden brown color each time. Our leavening agents baking soda, baking powder, and
buttermilk gave us that nice honeycomb color in the middle with tiny bubbles.
The Science of Pancakes
the chemical reaction is between a leavening agent, such as, baking soda, baking powder, and a acidic ingredient, buttermilk. Producing the tiny bubbles of carbon dioxide gas. These bubble form throughout the pancake, and are trapped as the batter solidifies. So, you’ll get a light and fluffy pancake a honeycombed color with tiny air bubbles.
Baking Soda Carbon Dioxide
The more of these leavening agents you add to a mixture, the more carbon dioxide will be produced, and the more bubbles will form. Once your tiny air bubbles have formed, then comes the Maillard Reaction, which gives pancakes their aroma and golden brown color. When you raise the heat on your pancake mix, the amino acids that make up the proteins chemically bond with carbon and oxygen atoms from sugars.
Experiment
The independent variable in my experiment was the time of staring the batter. The ingredients, temperature and amounts were kept constant.
Instructions
1. Allow stainless steel pan to heat up.
2. Microwave 2 tbsp. of butter in container for 2 minutes.
3. In separate container: add flour, baking soda and salt.
4. Stir with designated time to combine with melted butter.
5. Add 1 tbsp. of butter into pan over medium-high heat.
Trail One 1-2 minutes
This trail was successful because the pancakes turned out to be fluffy because they were stared for a longer amount of time. The pancake was fluffy and butter around the edges, it tasted sweet.
This trial was somewhat successful because the pancakes turned out round and small, the taste was bitter but the edges were buttery, the color was brownish white.
Trail Three 15-20 seconds
This pancake was very white and bitter, the taste was extremely chewy. The taste was similar to my previous trial but it was chewier.
The pancakes did not match our hypothesis at all. Instead, we’ve discovered the complete opposite. The more time we stirred the batter the fluffier the pancake turned out. We kept all the ingredients the same each time and the Maillard Reaction gave the pancakes that golden brown color each time. Our leavening agents baking soda, baking powder, and
buttermilk gave us that nice honeycomb color in the middle with tiny bubbles.
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