Serves 3 to 4 (about 8 3-inch pancakes)



The Pancake Lab!?Sue Boudreau 4.7.2011Watch for signs of physical and chemical changes as we make pancakes and syrup.Physical changes mean you can get the original chemical back again ex. change of state, mixtures and solutions. Signs that chemical bonds have been changed include color changes, gas bubbles and/or a heating or cooling of the mixture. Chemical changes (or chemical reactions) result in a re-arrangement of molecules by changing chemical bonds. Chemical reactions have reactants on one side of the equation, and products on the other. As you watch and make pancakes and syrup, look for physical changes and signs of chemical changes. Add information from and Cook’s Illustrated explanation. What we are doingWhat’s happening. Use chemistry vocabulary. Physical or chemical change + explanation.Ex. mixing flour and waterPowdery to a thick mixture.Physical. You could evaporate water to get the flour back again. The gluten protein relaxes and thickens the mixture.Adding acid lemon juice to milk (or bacteria-produced acid to make buttermilk.)Mixing baking powder and acid in the soured milk (or with buttermilk)Melting butter in the pan.Heating beaten egg protein in the frying pan.Mixing all the ingredients to make the batter.Fry 1/4C batter in oiled pan (2-3mins, flip then 1-2mins on other side. Serve.)Mix 2T of each: white sugar, brown sugar, water and corn syrup + 1 drop vanilla.Heat water and sugar in frying pan for 3 minutes to make syrup.BUTTERMILK PANCAKES FROM SCRATCH?Read more about it at rec/view/0,184,159180-225197,00.htmlContent Copyright ? 2011? - All rights reserved. 2 c. flour2 tsp. baking powder1 tsp. baking soda1/2 tsp. salt4 eggs, well beaten2 c. buttermilk1/2 c. milkCombine dry ingredients. Beat eggs and add buttermilk and milk. Add dry ingredients and mix well. Recipe can also be used for waffles.Published January 1, 1996. Cook’s Illustrated.?? Serves 3 to 4 (about 8 3-inch pancakes)This batter serves four perfectly for a light weekday breakfast. You may want to double the recipe for weekend pancake making, when appetites are larger. If you happen to be using salted butter or buttermilk, you may want to cut back a bit on the salt. If you don’t have any buttermilk, mix three-quarters cup of room temperature milk with one tablespoon of lemon juice and let it stand for five minutes. Substitute this “clabbered milk” for the three-quarters cup of buttermilk and one-quarter cup of milk in this recipe. Since this milk mixture is not as thick as buttermilk, the batter and resulting pancakes will not be as thick.Ingredients1cup unbleached all-purpose flour x5 for 5 classes = 5 C flour2teaspoons granulated sugar 10t1/2teaspoon table salt 5t1/2teaspoon baking powder 5t1/4teaspoon baking soda 1.5t3/4cup buttermilk 3.75C1/4cup milk (plus an extra tablespoon or so if batter is too thick) 1.25 C1 large egg , separated 52tablespoons unsalted butter , melted 10TVegetable oil (for brushing griddle) Instructions1. Mix dry ingredients in medium bowl. Pour buttermilk and milk into 2-cup Pyrex measuring cup. Whisk in egg white; mix yolk with melted butter, then stir into milk mixture. Dump wet ingredients into dry ingredients all at once; whisk until just mixed. 2. Meanwhile, heat griddle or large skillet over strong medium-high heat. Brush griddle generously with oil. When water splashed on surface confidently sizzles, pour batter, about 1/4 cup at a time, onto griddle, making sure not to overcrowd. When pancake bottoms are brown and top surface starts to bubble, 2 to 3 minutes, flip cakes and cook until remaining side has browned, 1 to 2 minutes longer. Re-oil the skillet and repeat for the next batch of pancakes.Basic Pancake Syrup1 cup sugar 1 cup brown sugar 1 cup corn syrup 1 cup water 1 teaspoon vanilla Boil together and cook gently for 3 minutes. The science of successful pancakes(found using the scientific method by Cook’s Illustrated Magazine, Feb.1, 2005):Mix the Batter LightlyThere are two factors that promote fluffiness in pancake batter, underdeveloped gluten and dissolved baking soda. Gluten is a mix of very long proteins that are disorganized in structure. Once gluten is dissolved in water, these proteins can more easily rearrange their structure. Kneading or mixing gluten elongates the proteins and somewhat organizes them, an action similar to combing the strands of your hair. As the proteins start to lie more or less parallel to each other, the dough becomes elastic and less tender. By reducing the mixing time of your batter, you give the gluten less opportunity to organize.Baking soda (either on its own or as part of the baking powder formula) creates the bubbles that make pancakes rise. When baking soda encounters an acid, carbon dioxide is formed to produce the bubbles in the batter. The stirring of the pancake batter speeds bubble formation by moving the baking soda and acid together. Unfortunately, stirring also causes the release of carbon dioxide gas by bringing formed bubbles to the surface of the mixture. Just a little too much stirring and the bubble-forming capacity of the baking soda will be quickly exhausted. To make the fluffiest pancakes possible, then, you should stir the batter until the ingredients are just incorporated—and not one stir more!Use the Batter Within an HourTo determine how far in advance we could make pancake batter, we mixed up a few batches of basic pancake batter and held them for different lengths of time before cooking: one hour, two hours, and three hours. Holding the batter for one hour had no detrimental effect on the pancakes. After two and three hours, however, the batter spread out too easily, producing thin, floppy cakes that were much less appealing than the ones made from fresh batter. Here’s why: In fresh pancake batter, baking powder reacts quickly, releasing most of its gas in a short period of time. The longer the batter sits, the fewer bubbles there are left when it’s time to cook, increasing the likelihood of flat flapjacks.At first we thought we could add a bit more baking powder to the batter to provide some extra lift, but this merely lent an unpleasant chemical taste to the pancakes. Next, we tried adding a stiffly beaten egg white to the batter. The resulting pancakes were not quite as fluffy as those from fresh batter, but the egg white added a good amount of height. So the next time you find yourself with pancake batter past its prime, simply add a stiffly beaten egg white. Heat the Pan ProperlyThe best way to determine when the skillet is ready is to make a test pancake the size of a half-dollar (use 1 tablespoon of batter). If after one minute the pancake is golden brown, the pan is ready. If the bottom of the pancake remains blond—or is close to burning—adjust the heat accordingly. ................
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