The simplest modification to be made with this recipe is altering the degree of Maillard Browning in the end product. The Maillard Reaction occurs when the amino acids in proteins and some sugars combine and break down, producing a distinct taste along with a golden brown color. The reaction itself is fairly complex, but ways …
1. Combine flour, baking powder, baking soda, salt, and sugar in a medium bowl and whisk until homogenous. Transfer to an airtight container. This step is to incorporate all the dry ingredients before the leavening agents are activated. This is important because the baking powder and baking soda, being chemical agents, will react very quickly …
(Image from Serious Eats/Mateja Zvirotic Andrijanic) This is a food blog made by Emilio Gurany Recipe at a Glance Buttermilk pancakes are a staple among households, being an easy to make food item that tastes great and is incredibly versatile. In essence, pancakes are a quick rising bread, but a side-effect of the leavening agent, …
This is the time and activity chart for buttermilk pancakes. Note the use of both baking soda and baking powder, meaning there are a lot of reactions happening for such a simple recipe. Recipe taken from here: https://www.seriouseats.com/light-and-fluffy-pancakes-recipe
Hey all, my name is Emilio Gurany. Food has been a part of my life for as far as I can remember, always being a focal point for all gatherings and special occasions. Food and the kitchen have always been a topic of interest for me, and I am excited to explore more about the …