Liquid Nitrogen Ice Cream

For our final project, we decided to make ice cream with liquid nitrogen. During this experiment we demonstrated how to rapid freeze with liquid nitrogen. We made a vanilla ice cream mixture using 1 quart of half and half, 1 pint of milk, 3/4 cup of sugar, and 5 1/2 tablespoons of vanilla, then mixed it together until all sugar was dissolved. We then added liquid nitrogen. Liquid Nitrogen is a very cooled down version of the nitrogen in the atmosphere, being -320 degrees (F). Liquid nitrogen is beyond frostbite and is particularly used to freeze food because it’s odorless, colorless, and tasteless. Liquid nitrogen is not considered an ingredient when you are cooking, because it is a technique. This technique that we used is called molecular gastronomy which is the scientific discipline involving the study of physics and chemical process that occur during cooking. So, the first few trials we were unable to come out with a creamery texture, the mixture came out as a liquid. Then we finally figured out that since we were using low fat milk there was not enough fat to create the creamery texture and to avoid the ice crystals. So, we used whole milk, which has more fat in it.
During this reaction the liquid nitrogen causes the fat and the water molecules to stay very small, giving the ice cream a creamy look and taste. After you poor the liquid nitrogen let it sit for about a few minutes until the fog stops appearing and the sizzling sound stops. The liquid nitrogen will mix with the milky mixture and creates super small ice crystals that make the ice cream very smooth and creamy texture.

 As we poured in the liquid nitrogen we saw a fog that was cold when we touched it. You guys will also hear a sizzling sound, while the reaction occurs, but it is defined as crystalizing, which is the process of changing a liquid to a solid. When you see the fog burning off of the mixture it is the nitrogen burning off and water vapor that makes the nitrogen visible. The liquid Nitrogen changed the liquid mixture into a solid. Once we blended that together it became creamy but was still very liquid like, so we added liquid nitrogen and repeated the process. The mixture then became a very creamy texture and had a creamy ice cream taste.
By: Molly O'Brien and Ariana Feliz

Final Post, Kitchen Chem 2015

As the last day draws to a close, we look back on all of the experiences of the past two weeks.  The first day we had introductions and we split up into groups to make breakfast, which consisted of oatmeal, scrambled eggs, pancakes, and bacon.  We then broke into groups for a lab in the afternoon. In this lab we calculated the calories in different food items.  On Tuesday, we blended the science and cooking together and began our academic adventure into molecular gastronomy.  We broke into new groups to make different courses revolving around molecular gastronomy: blueberry caviar, chocolate spaghetti, chocolate coffee mousse, yogurt spheres, maple syrup gel, and bacon foam.  That afternoon we did another lab where we tested the compositions of different food items; specifically sugars, proteins, fats, etc.  The next day we visited StudioKitchen, run by Shola Olunloyo.  He prepared a set course for us; each meal focused on a different aspect of his cooking with lab equipment.  For example he prepared steak for us, using a method called sous vide.  On Thursday we were welcomed to Avero, a restaurant of an Episcopal parent Mr. Morrison(father of Julia Morrison, junior).  At Avero, we were taught the restaurant business and a little bit of the science behind cooking. On Friday, we ventured into cheese making where we attempted to make mozzarella and lemon brie but ended up with lemon brie and string cheese. We then hosted the second grade in the afternoon to show them the molecular gastronomy we learned on Tuesday. 

Week two of kitchen chemistry began with a 2 hour delay, but it did not delay our spirits in creating incredible food for our final projects. We spent the short Monday going to a local Acme and buying all the ingredients for each groups' final project. Tuesday began bright and early at 7:30 A.M. to take a road trip to York, PA for some authentic Italian mozzarella. The two hour drive was well worth the delicious cheese we helped make as well as some incredible eggplant parm. Wednesday was the day dedicated to each groups'  final project's recipe and creation. The testing continued all day to perfect each project and to be ready for the practice presentations on Thursday. We also created homemade marshmallows on Wednesday morning. Thursday began with breakfast made by Mrs. Miklavcic and Mrs. Rheam as all the students continued on their final projects and presentations. The whole kitchen chemistry crew then went to Marigold kitchen on Thursday night for a 14 course meal fully exhibiting the wonders of molecular chemistry. The experience opened everyone's eyes to a new level of culinary cuisine. Friday was the day for each group to present to students from pre-K to 8th grade. They came to watch and taste the projects that the twelve kitchen chemistry students worked on all week. The final projects were bananas foster, carbonated ice cream and fruit, liquid nitrogen ice cream, hard candy, microwaved cookies and a deconstructed banana split. 

Kitchen Chemistry was an incredibly fun two week course that taught us a mix of science and cooking. Over the course of the two weeks, the twelve students and two teachers bonded and created unforgettable memories from backpacks to music videos. These past two weeks could not of been any better.

-Jack Brinker and Qays Ladha

 

For our Kitchen Chemistry presentation we decided to focus on pulled sugar. We chose specifically to work with swirled lollipops.  Our idea was drawn from a culinary show where the technique was used.  We emailed a former student of Mrs. Miklavcic's who had experience with the subject and she helped us out by informing us of the best recipe to use as well as several links to reference. First we mixed the water, sugar, and cream of tartar in a pot and proceeded too heat it to 320 degrees, the melting point of sugar. The cream of tartar is a acidic compound the helps to keep sugar syrups from crystalizing. We we then poured the syrup onto a silpat where we then began to mix in the food coloring. When the sugar had cooled enough to touch we began to pull and stretch the sugar which helped to facilitate the cooling process as well as introduce air which gave the sugar a more opaque, silvery look. While we worked on the sugar we had heat lamps to set up which kept the sugar melted enough to be malleable and workable. We then rolled the sugar into ropes and and then twisted the ropes around the sticks. We also created bite-sized candy which we made by cutting the ropes into chunks and sprinkling them with powdered sugar to keep them from sticking.

Griffin Kearney and Leigh Lacy

Flambé

Dylan Higgins & Bella Echevarria

For our final project, we chose to explore the chemical process and effects of flambé. Flambé is a cooking procedure that was first discovered in Monte Carlo in 1895 when a waiter named Henri Charpentier accidentally set fire to a pan of crepes. In fact, flambé means "flamed" in French. However, simply lighting food on fire is not flambéing in and of itself. Flambé implies that alcohol is added to a hot pan and burned off to create a burst of flames. Although flambé is sometimes only  associated with table side presentation, the process is actually a complex chemical reaction that enhances the aroma and flavor of the dish. 

For example, the dish that we prepared banana's foster. Our recipe for banana's foster consisted of butter, brown sugar, banana liqueur, bananas, dark rum, and cinnamon and served over vanilla ice cream. Because some of our bananas were still very green, we put them in a paper bag overnight to speed up the ripening process. The bag retains the ripening agent of ethylene gas which bananas naturally release. In the final steps of preparing the banana's foster, we pour banana liqueur and dark rum over the caramelizing bananas. Carmelization is the browning of sugar in which the volatile chemicals are released to produce a caramel flavor. By heating the alcohol, the vapor pressure increases, releasing enough vapors to catch fire from the lighter. The ignition of the flame evaporates the alcohol and helps the flavor of the liqueur to blend into the bananas. The term "flash point" represents the lowest temperature at which the liquid, in this case the banana liqueur and the dark rum, gives off enough vapor to ignite on exposure to a flame. The flammable ingredient in the alcohol is ethanol, which has a flash point of 55 degrees Fahrenheit. To make the flame spark, we added a pinch of cinnamon. Cinnamon is made from dried bark, making it very flammable. 

After a few trials, we believe we mastered the process and flare of creating banana's foster. 

Banana Split




After several failed attempts at a deconstructed banana split we finally achieved our goal. Although banana foam and ice cream spheres did not work out, we still were able to capture the essence of a banana split. The banana foam was unsuccessful due to the low content of juice in the banana fruit. The ice cream spheres were unsuccessful due to their high viscosity and gum content. When we realized these ideas were no longer possible to create we decided to make some changes, but maintain the ingredients we originally started with. We decided to instead make cherry juice spheres, because of their low viscosity, and ice cream foam as an alternative to banana foam. The cherry juice spheres in basic specification did not cohere because they were too acidic, the pH was 5 when the necessary pH needed to be above 5. We discovered, however, that the cherry juice mixed with calcium lactate produced a gelatin that tasted like a cherry gel. We decided we would use this as our cherry portion. When making the ice cream foam we needed a puree texture. To achieve this we melted down the ice cream and added milk. We then boiled the mixture with water and sugar, a technique which would allow the sugar to dissolve and enhance the taste. When the sugar had dissolved we mixed in gelatin to make the mixture cohere. We then used an iSi foam whipper to give the foam it's airy texture, because foam is mostly air. The nitrous oxide cartridges we used allowed this to be possible by pressurizing the mixture with the gas they emitted. This gave the foam it's shape and texture. Our final touch was a frozen banana with melted chocolate adorning the top. The melted chocolate was heated on a double boiler to ensure it did not burn, but melted with a smooth texture.


-Zach and Claudia

Carbonated Fruit and Ice Cream Final Project

For our Kitchen Chemistry presentation we decided to focus on carbonation. We chose specifically to work with fruits and ice cream.  Our first idea was drawn from a cookbook called Molecular Gastronomy at Home; it had a recipe for making carbonated grapes.  We built off of this and attempted to carbonate grapes, strawberries, and clementines.  We carbonated the grapes with an iSi Whipper and carbon dioxide cartridges.  We also ended up using this method to carbonate the strawberries.  The other method we used was putting clementines and strawberries in a sealed plastic container with dry ice.  This worked out for the strawberries, but the clementines weren't carbonated.  Along the with grapes and strawberries, we made carbonated ice cream with dry ice.  For that recipe we used 1 cup of whole milk, 2 cups of heavy cream, 2/3 cup of sugar, and a teaspoon of vanilla extract.  We put all of our ingredients in a stirring bowl and slowly added pellets of dry ice and stirred.  It was important to slowly add the dry ice so it could carbonate the ice cream before it actually froze it.  We served a scoop of ice cream in dixie cups with a couple of the carbonated strawberries on top, finished with lime zest mixed with sugar.  The fizzy grapes were served before we made the ice cream.  Throughout the presentation, we explained sublimation and how the iSi Whipper carbonated the fruit.  Overall the kids enjoyed it, and we had the opportunity to learn about the science behind carbonation.

-Jack and Qays

Dinner at Marigold Kitchen last night was definitely considered a success! After 14 bite sized meals everyone left the restaurant feeling very full and craving to return again! The meals were tiny, but every bite was a new experience of chemistry in food. The presentation of each meal was exquisite and some of the favorites were: blood orange sorbet with vanilla cream, pumpkin sushi, and a decorative arrangement of flexible banana, caramelized banana, a dollop of dulce leche ice cream, and banana bread. Not only did everyone enjoy the food, but the entire group was keeling over in laughter at the many stories told. The J-term even decided to create a band called: Brinker and the Bad Eggs! After dinner the chefs departed from the kitchen and joined us for a few questions on the chemistry involved in their cooking as well as some questions on their lives as cooks. We even discovered one of the chefs had attended EA! The dinner was a great way to wrap up the two weeks of J-term the group had all spent together.






-Claudia and Zach

Prep for Thursday January 15th: Dinner at Marigold Kitchen

We are lucky to have a reservation at Marigold Kitchen for tomorrow night (leave EA at 5:30 pm, return around 9 pm).
Check out their website: http://www.marigoldkitchenbyob.com/

Caputo Brothers Creamery in Spring Grove, Pennsylvania

Today, we visited Caputo Brothers Creamery in Spring Grove, Pennsylvania. Mrs. Caputo first explained how their process of cheese making is different compared to the way factories make their cheese. Mrs. Caputo said that their cheese processing, which takes multiple hours, is a lot longer compared to factories that can make cheese in minutes. We also learned that Caputo Brothers Creamery is the first to export fermented mozzarella. She shared with us the process of making the mozzarella cheese and we also took part in being able to make it ourselves with her assistance. She gave us defrosted curd, then we broke it up into the size of a silver dollar. We added salt, mixed it together, then we added hot water that was 192 degrees (F). We then let it defrost even more and pushed it all to one side to form one big piece of mozzarella. After that, we stretched the cheese to lengthen the proteins and get rid of excess bumps. We folded the mozzarella using the "sock folding" technique. Then we picked of chunks and put it into a bowl of cold water. After we finished making the mozzarella cheese, we got to taste our own creation. The taste was extremely different compared to cheese we eat everyday. The mozzarella cheese had more of a tangier taste compared to regular mozzarella cheese and it tasted fresher too. At lunch time, the chef prepared us to eat a delicious egg plant parmesan made with fresh egg plant and their own homemade cheese. I, myself, have never liked egg plant parmesan until I tried it today. On the side of the main course meal, we had a salad. It wasn't a typical salad, the salad had potatoes, cranberries and onions with a red wine and olive oil dressing. I, myself was surprised that I enjoyed the salad because I've never had a salad so different compared to Caesar salad that I usually eat. Then for dessert we were served ricotta cheese with apricot sauce, and dried fruit on the side. Overall we enjoyed this experience of being able to make delicious cheese, and having this opportunity. We suggest that next years JTerm should also have this unique experience.
-Molly and Ariana

Trip Postponed!

Please text your classmates! (Including anyone you know in "Food in America")

Due to the predicted inclement weather tomorrow morning we are postponing our trip to Caputo Brothers Creamery until Tuesday. We will meet at our usual time instead on Monday morning, 8 a.m., unless you receive any all-school alerts.

Prep for Monday January 12th

On Monday we hope to travel to York, PA to the Caputo Brothers Creamery and make fresh mozzarella cheese. Please read this short article to introduce you to Rynn Caputo, our host and owner of the creamery.

http://www.nytimes.com/2012/08/15/dining/a-mozzarella-treat-to-make-at-home.html

Thursday Fun

Yesterday we accomplished a series of preparations for our Lower School visitors and our lunch trip to Avero Pizzaria in Devon. To prepare for the Lower Schoolers we mixed the ingredients that needed to be refrigerated overnight prior to being completed. These ingredients that we refrigerated overnight we help us make a apple caviar, blueberry caviar, chocolate spaghetti, strawberry yogurt spheres, and peach yogurt spheres. The lessons of the day were to learn about gluten since we were off to a pizzaria for lunch. We completed a lab where groups of two were given a specific amount

of different flours and then mixed it with a small amount of water to create a doughy structure. We then rinsed the dough ball with water above a colander to rinse away the starch and be only left with a ball of gluten. The size of the ball of gluten varied in size which determined the type of flour each group was given. After the lab, we headed over to Avero where Mr. Morrison met and spoke to us and another Jterm group named "Coming to the table". He spoke for about an hour about the business behind opening a restaurant and how difficult it can be. Though the focus was not on kitchen chemistry or molecular gastronomy, the presentation was interesting and extremely informative. We then were given lunch which consisted of bread, pasta Bolognese, arugula salad, and both cheese and pepperoni pizza, as well as strawberry and original cannoli. A few students and Mrs. Miklavcic made a quick trip to Whole Foods to buy ingredients needed to complete the Lower School presentation.

-Jack Brinker and Maddie O'Reilly

Friday January 9th: Cheese in the AM, LS Visitors in the PM

We will begin preparing for our trip to the Caputo Brothers Creamery on Monday by making a couple of simple homemade cheeses tomorrow morning.

Caputo Brothers Creamery: http://caputobrotherscreamery.com/

Please read the handouts (recipe for Lemon Cheese and Flow Chart for Making Cheese).

Then, listen to the following or read the interview transcript:  http://www.scientificamerican.com/podcast/episode/5f90af43-e7f2-99df-32ca6c476fa4b381/

Studio Kitchen Experience

Yesterday, we ventured into the city for lunch at Studio Kitchen. Chef Shola treated us to a very delicious, complex, and unique meal consisting of three seemingly simple main courses prepared and served in unexpected ways. The first course was a pasta dish consisting of homemade pasta, poached egg, and regular and roasted parmesan cheese, all prepared in front of us. This dish demonstrated the key concepts of controlled temperature cooking and hydration and extrusion. The second course was a steak dish topped with a flavorful garnish. Then for our third and final course, we enjoyed a lemon sorbet over strawberry jam and lemon powder. This incredibly complex dish demonstrated emulsions and syneresis, which were two of the more unfamiliar concepts for us going into this experience. The food was so fantastic and impressive that there were incidents of drinking from bowls, licking plates, and quibbling over extra portions, although that last one also might've been a function of the small portion sizes. Either way, WE COULDN'T GET ENOUGH of Chef Shola's food! Our meal at Studio Kitchen was memorable not only for the food and atmosphere, but also Chef Shola's friendly personality and enthusiasm to answer questions. 

Bella Echevarria

Thursday January 8th: Gluten, Chef Scott Morrison and Avero Bar Italiano Restaurant Visit

Ever wonder what gluten is? Which flour should you choose for baking muffins? Can you use the same type for a loaf of bread? What about pizza dough?

Tomorrow we will spend the morning looking at the gluten content of different types of flours and how it influences the properties of baked goods. Then we will head to Avero to chat and have lunch with Scott Morrison, EA parent. Please read the following short articles for homework in preparation and think of questions that you can ask when we visit.

What is Gluten:
http://www.finecooking.com/articles/what-is-gluten-food-science.aspx

Background and Info about Scott Morrison and Avero:
http://www.mainlinemedianews.com/articles/2013/07/17/main_line_suburban_life/news/doc51e5de61d0325548459396.txt?viewmode=fullstory

http://articles.philly.com/2013-08-24/business/41441159_1_pizza-restaurant-wilmington-scott-morrison

http://www.artfuldinerblog.com/blog1/2013/08/19/avero-craft-pizzeria-devon-pa-a-review/

Wednesday January 7th: Chef Shola Olunloyo

Now that we have spent some time learning the very basics of Molecular Gastronomy, we'll get a more amazing and in depth look at it tomorrow with Chef Shola Olunloyo.

Tonight's homework assignment is to read the following: http://blog.ideasinfood.com/ideas_in_food/2006/10/shola_olunloyo.html

For more information about Chef Olunloyo, check out Studio Kitchen's website: http://www.studiokitchen.com/

Tuesday Jan 6th: Molecular Gastronomy Day!

On Tuesday we will be exploring Molecular Gastronomy.  You'll learn more about that from the readings.  Click here for a comprehensive file with all of the MG Day readings & recipes.  Your group will not be assigned to all of the attached pages, but I wanted to make sure that they are all available to you if you want to go back and explore again later.

Molecular Gastronomy topics that will be explored include: gelification, spherification, siphon whipping, and emulsification.

Recipes:
Maple Gel - Zach & Jack
   Gelification

Foam Whipper Chocolate Mousse - Claudia & Bella
   Siphon Whipping & Emulsification

Yogurt Spheres - Ariana & Maddie
   Spherification

Blueberry Caviar - Griffin & Qays
   Spherification

Smores Spaghetti:
Marshmallow - Dylan & Leigh
Chocolate - Molly & Camryn
   Gelification

Videos to watch in class:

http://www.cbsnews.com/videos/the-culinary-miracles-of-chef-jose-andres/

https://www.youtube.com/watch?v=asEDuiBont8

Oatmeal the Best Meal

Dylan, Leigh, Qays

Oatmeal is made from oats and milk. There is starch and fiber in the oats. Oats are grains of Avena sativa, which originates from Southeast Asia. Oats are 17% protein, 66% carbohydrate, 7% oil. Oatmeal is made from all three types of carbohydrates: starch, fiber and sugar. 84% of oatmeal is water. Rolled oats are steamed, rolled, steamed again and toasted, resulting in thin flakes. Rolled oats reabsorb water when cooking. Steel cut oats are made from oat kernels that have been chopped into thicker slices. Steal cut oats make for faster cutting. Oats are rich in indigestible carbohydrates which are called beta-glucans, these hold and absorb water, giving oatmeal a thick consistency. Also helps lower cholesterol levels. Cooked under low temperature in the first stage of processing, giving oats its characteristic flavor and inactivates the fat splitting enzyme. It also denatures certain proteins, making them less soluble. When they are cooked in water, the starch granules absorb water molecules and swell and soften due to the water separating the starch molecules from each other, this is called gelation. Gelation takes place at a temperature range of around 140-160 degrees.

Buttermilk and Blueberry Pancakes

Butter - contains fatty acids which means its melting point is not defined and leads it to soften gradually over a broad temperature range. Fatty acids 
Eggs - medium amount of proteins, more unsaturated fats than saturated ---> double bonds keep batter in shape
Buttermilk contains no butter and is traditionally low in fat. A main effect of buttermilk on the pancakes is the increase in flavor and ability to make the batter more fluffy so that the pancakes, when heated, are fluffy as well. 
flour - helps raise the pancakes and decrease the gumminess and increase the springiness
baking soda acts as a base, breaks down into carbon dioxide when reacted with acid and dissolved in liquid
Blueberries - small addition of flavor to the pancake
Sour cream adds a richer taste in the final product and a bit of moistness to the batter. Also, it adds fluffiness from the lactic acid bacteria it contains. 

-Zach, Maddie, Molly

So we're talking about bakin'... NO NOT BAKIN'... BACON!!!!!

So we're talking about bakin'...

NO NOT BAKIN'... BACON!!!!!

By: Claudia Becker, Bella Echevarria, Jack Brinker

Cooking in water: WATER you mean?

•  Boiling the bacon in water peeled away much of the fat gradually: water molecules attract to the bacon because of bacon's polarity, the molecules then surround the bacon molecules and separate them from each other, the fat is now rendered. This created a crunchier taste for the bacon. 
• Capable of hydrogen bonding which absorbs water and when held within the bacon, creates a more palpable meat

Bacon composes of animal fat which is about half saturated, half unsaturated fat

Some FAcTS about FATS: More Facts? You're BACON me crazy!

• equal balance between fats especially in pork which keep the pork a in a good texture mix    between tough and chewy meat. 
• most fats soften gradually over a broad temperature range, this explains why cooked bacon gradually becomes more crispy as the fat melts off
• the high protein and low carb combination allows bacon to satisfy your appetite
• many popular cuts of beef and chicken actually have more total fat, saturated fat and cholesterol than bacon
• 20 grams of bacon consists of 5.4 grams of fat and 4.4 grams of protein. Four pieces of bacon contain 800 mg of sodium.
• 68% of bacons calories comes from fat (you're gonna go BrACON the scale!)

But the best part of bacon...it's so yummy you just can't wait to "PIG OUT"!

Eggs - Camryn, Ariana, Griffin

Food Molecules in Eggs

- Lipids- Butter 
      - the butter made the eggs not stick to the pan and allowed it to cook properly 
- Fat and Carbs - Yoke 
     - it is an oil and fatty 
 Protein - egg white 
     - it is mainly protein 
     - proteins in the eggs determine the characteristics of the food that they are in 
                 - can form a solid white mass (can be seen in breakfast foods) 
                 - you can see the different types of proteins in an egg when you crack in egg into a frying pan 
      -  the egg changed texture once it was fully cooked 
 H20 -  egg white 


The food that we suspect would have the most calories are the pancakes because they have multiple food molecules that make them up. 

Thanks to Leigh for our Kitchen Chemistry logo! We are excited to wear aprons with this logo during our kitchen chemistry adventures.

Monday Morning Breakfast Videos

“To eat is a necessity, but to eat intelligently is an art.”
― François de La Rochefoucauld


“Eating, and hospitality in general, is a communion, and any meal worth attending by yourself is improved by the multiples of those with whom it is shared.”
― Jesse Browner

Our first task will be to make breakfast for the group. Over break you completed the reading from "On Food and Cooking" and should be able to apply the four major macromolecules to your food and its flavor, texture, etc. Monday morning we will watch the following videos and then prepare your part of the meal. While we eat, each group will share what they learned from the reading and the videos.

Jack, Claudia, Bella 
Bacon(Rachel Ray): http://www.chow.com/videos/show/youre-doing-it-all-wrong.html?page=6
Bacon2: http://www.youtube.com/watch?v=2guC4Badq2s
Bacon3 (oven): http://tv.esquire.com/videos/70635-eat-like-a-man-how-to-cook-bacon

Griffin, Ariana, Camryn
Scrambled eggs (Martha Stewart): http://www.marthastewart.com/946126/scrambled-eggs-101
Good Eats DVD, "The Egg Files" - start at 11:35 through ~ 14 min when it ends

Qays, Dylan, Leigh
Oatmeal: (Bob's Red Mill): http://www.youtube.com/watch?v=M1sTOVXQFDo
Oatmeal, steel cut: (Chow) http://www.chow.com/videos/show/youre-doing-it-all-wrong/55013/how-to-cook-and-top-oatmeal-with-jeremy-oldfield

Zach, Molly, Madison
Pancakes: http://www.cookingchanneltv.com/videos/buttermilk-pancakes.html
Pancakes (even browning): http://www.youtube.com/watch?v=n0uavFIdWVc
Pancakes2: http://www.realsimple.com/food-recipes/cooking-tips-techniques/make-pancakes-00000000002198/