Pancake Chemistry: Buttermilk and Fluffiness

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Other potential resources

Idea: https://www.realfood4kids.com/news/2018/9/19/chemistry-in-the-kitchen-baking-soda-vs-baking-powder-and-a-recipe-for-pancakes-too

Experimental Question

This experiment is testing how the amount of buttermilk (acid) affects the taste and the fluffiness of pancakes with baking soda in them.

I chose to test this because I would like to know how to be sure that the pancakes will be fluffy which means that in the future I will be able to know how much buttermilk I should put in my pancake recipe in order to have the perfect fluffiness and taste.

Hypothesis

Claim

Make sure your claim is an answer to the experimental question.

The more buttermilk there is in the pancake dough the fluffier/thicker the pancakes will be.

EVIDENCE

WHAT YOU SEE

Have you seen anything like this experiment before? Any examples from outside of science class or during other science lessons?

Have you done a similar experiment, or a smaller scale experiment (a preliminary experiment)?

NOTE: - It is ok to have no evidence at this stage the experiment is to collect evidence for your claim.

In recipes with baking soda, it always says that dry ingredients and wet ingredients must be mixed at the very end/right before cooking. Otherwise the cakes/pancakes will be flat and not fluffy. The carbon dioxide will disappear if the ingredients are mixed too early and carbon dioxide is needed to make the pancakes fluffy and thick.