For our project, we decided to explore the chemistry involved in making the delicious, circular breakfast delicacy known as Pancakes
The cornerstone of the chemistry behind the pancakes taste, texture and sweet aroma is the Milliard Reaction in which heat causes the chemical reactions in the cakes dough between substances like Carbon Dioxide (CO2), Water (H2O), Baking Powder (NaHCO3) and Glucose ( C6H12O6). These compounds come together in an oh so sweet harmony of flavor and fluff.
Recipe and Instructions
1. First allow small skillet to heat up for 4 minutes on low heat (Notch 1)
2. After 4 minutes, spray with cooking oil
3. Grab a bowl, a spoon, 2 cups of pancake mix, and 2 cups of water
4. Apply the 2 cups of pancake mix and 2 cups of water into the bowl and mix until there are no clumps
5. Once stirred, pour for 2 seconds
6. Let stand for 1 minute and 30 seconds
7. Flip
8. Cook for another 60 seconds
9. Keep everything the same but allow small skillet to warm for 4 minutes on medium heat (Notch 6)
10. Repeat steps 2-9
11. Keep everything the same but allow small skillet to warm up for 4 minutes on High heat (Notch 10)
12. Repeat steps 2-9
Results
In the first trial, cooked at low heat, the pancake was still in dough form which was a yellowish white color that indicates it is not yet done or cooked and squishy. The taste was like bread and surprisingly tasted a little hint of saltiness. In the second trial, cooked at medium heat, the pancake was delicious and smooth and had a soft touch to it. The aroma hinted at a sweet sensation. The pancake was brown in color and had a pleasant taste. In the last trial, cooked at high heat, the pancake was burnt. You could small the burnt sides of the pancake and seemed to be hard. It had a nice crunch, but the crunch was the burnt parts. They tasted unpleasant. Bottom line is.. cook your pancakes moderately. It could be the difference between a fluffy pastry or a frisbee.
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