Question

This lesson has two recipes in it. You only have to do one of the recipes, but you'll be asked questions about both recipes, so look at each.

Read the entire lesson including the questions before you begin.

You will need:

1 cup all-purpose flour
1 cup milk
1 tbsp sugar
1 egg
2 tbsp vegetable oil
2 tsp baking powder
1/2 tsp salt
one mixing bowl
one mixing spoon
one whisk
skillet
cooking spray (such as Pam) or butter or oil to grease skillet
ladle (optional, for pouring batter onto skillet)
spatula

OR

1 cup all-purpose flour
1 cup buttermilk
1 tbsp sugar
1 egg
2 tbsp vegetable oil
1/2 tsp baking soda
1/2 tsp salt
one small bowl
one mixing bowl
one mixing spoon
one whisk
skillet
cooking spray (such as Pam) or butter or oil to grease skillet
ladle (optional, for pouring batter onto skillet)
spatula

Only choose one of the above ingredient lists, then follow the rest of the directions.

Grease skillet and put on the stove-top on low heat to pre-heat.

Break egg into small bowl, discard shell, and beat (stir) egg with whisk. You want it to be an even yellow tone.

Slowly add the milk or buttermilk to the egg, and continue stirring so they are well mixed. Add the oil in the same way.

Put all the dry ingredients into the mixing bowl, stirring until the dry ingredients are mixed. Add wet ingredients to the dry, mixing to create an even batter. Quit mixing once the ingredients are combined -- stirring too long makes a tougher pancake.

Turn up skillet heat to medium, and wait a few moments for the skillet to be hot enough. A drop of water thrown onto the skillet should sizzle. (Stove-tops vary, higher heat may be needed.)

Pour batter onto skillet to make a pancake the size you want (make 3 inch pancakes if you want several people to get to try them). Cook on one side until the top has bubbled and the surface around the edges turns dull. Flip carefully with the spatula to cook other side. You can cook as many at once as will fit on the skillet. Continue cooking until you use up the batter.

Serve with syrup, with butter and powdered sugar, with fruit preserves, or however you usually eat pancakes.

Assignment:

Activity

1. Describe your experience with making pancakes. Which ingredient list did you use? Did you need to make any changes from the directions? If so what, and why? What was the end result?
2. How did the pancakes taste?
3. What is the difference between the two recipes?
4. What are the reactants that make carbon dioxide in the recipe you chose?
5. Do the pancakes puff up as much as the bread did? Why do you think that is?
6. The chemical formula for sodium hydrogen carbonate (part of some baking powders) is NaHCO3. When sodium hydrogen carbonate is heated it decomposes into sodium carbonate Na2CO3, water H2O, and carbon dioxide CO2. Write a balanced symbol equation for this reaction.

Research

7. Why do you need to use more baking powder than you do baking soda?
8. What is fast-acting baking powder? (Be sure to discuss the chemicals involved.)
9. What is slow-acting baking powder? (Be sure to discuss the chemicals involved.)
10. What is double-acting baking powder? (Be sure to discuss the chemicals involved.)

Solution Preview

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1. Describe your experience with making pancakes
i. It isn’t a god experience for I don’t like cooking
b. Which ingredient list did you use? For 1 serving
i. 3 tablespoons all-purpose flour
ii. 1/2 teaspoon baking powder
iii. 1/8 teaspoon salt
iv. 1/4 teaspoon white sugar
v. 2 tablespoons and 1-1/2 teaspoons milk
vi. 1/8 egg
vii. 1 teaspoon butter, melted
c. Did you need to make any changes from the directions?
i. Yes I did...

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