The Science Behind Fluffy Pancakes

What happens when baking powder is mixed with liquid?

• It turns into a solid

• It releases gas slowly

• It changes color

• It evaporates

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What effect does heat have on pancake batter?

• It makes the batter cold

• It stops the bubbles from forming

• It causes a quick burst of bubbles

• It makes the batter dry

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Why is baking powder referred to as "double-acting"?

• It acts twice as fast

• It releases gas in two stages

• It doubles the size of pancakes

• It acts only once

Why can't you make fluffy pancakes with gluten-free flour?

• It doesn't taste good

• It lacks elasticity

• It is too expensive

• It cooks too fast

What happens when a dollop of batter hits a hot griddle?

• It cools down

• It forms bubbles quickly

• It turns into a liquid

• It becomes sticky

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What gives a pancake its fluffiness?

• The amount of sugar

• The airy interior from CO2 bubbles

• The type of flour used

• The cooking time

What happens to the liquid in the batter once it is cooked?

• The liquid is destroyed

• The liquid separates and runs off the pan

• The liquid escapes in the form of steam (a gas)

• The pancakes become sweeter

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What should you do to prevent pancakes from burning if the batter is thick?

• Increase the griddle temperature

• Lower the griddle temperature by 25 degrees

• Add more sugar

• Use less liquid

What is the effect of fat on gluten in pancake batter?

• It strengthens the gluten

• It shortens the strands of gluten

• It makes the batter more elastic

• It makes the batter less sweet

Is cooking a pancake a physical or chemical change?

• physical

• chemical

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