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
No comments:
Post a Comment