We started with all-purpose flour and added baking powder and salt.
Everyone quickly learned purchasing self-rising flour from the store is much easier, however, when you’re in a pinch, making it homemade is a good thing.
After the self-rising flour was made, students whisked sugar and baking soda with the flour.
Our liquids consisted of beaten egg, homemade buttermilk and oil.
Since we learned about egg substitutions, this recipe was perfect for learning the buttermilk substitution: milk plus vinegar.
It was another chemical reaction that made their nose twitch.
Here’s their Emeril moment: making the water dance to see if the griddle was hot enough. Although, one student got carried away with the water amount.
We sprayed or buttered our griddle and poured the perfect pancake batter after it rested.
Students learned several ways to pour the batter including a kitchen hack: from an empty ketchup bottle.
They waited for the perfect moment to flip: bubbly on top with dry edges.
And then the moment of truth: the perfect light and fluffy pancake.
Bam! Our last quick bread covered, perfect pancakes. We’ve made muffins, biscuits and pancakes in a few days. Now they are ready to move on to yeast breads to compare and contrast prep time, ingredients and mixing methods.