development, it also ensures that your pancakes remain tender Eggs help set the pancakes as they cook, as well as providing some extra lift Buttermilk is obviously part of the equation, but I like my pancakes extra-tangy, and straightup buttermilk just doesn’t cut it for me Increasing the quantity doesn’t work—that just ends up throwing the liquid-to-solid ratio out of whack Instead, I replace part of the buttermilk with a good amount of sour cream It’s both less moist than buttermilk and more sour, which allows me to add acidity without watering down the batter If you don’t have sour cream on hand, don’t worry—the pancakes will still taste just fine with straight-up buttermilk EXPERIMENT: Double-Acting Baking Powder Double-acting baking powder (the type sold in any supermarket) is designed to produce bubbles in two distinct phases: when it gets wet and then when it gets heated You can see this for yourself Materials • 1 teaspoon baking powder • 1 tablespoon water Procedure Combine the baking powder and water in a small bowl You’ll notice that the baking powder immediately starts bubbling and fizzing (if it doesn’t, throw out your baking powder and buy a new can) This is the first reaction After 30 seconds or so, all action will cease, and you’ll end up with a still pool of chalky-looking liquid Now microwave that liquid for about 15 seconds to bring it up to 180°F A second, vigorous batch of bubbling should occur You may also notice the liquid thicken slightly Results and Analysis When the baking powder first gets wet, a reaction occurs between the sodium bicarbonate and one of the powdered acids, typically potassium bitartrate (aka cream of tartar), producing the first batch of bubbles The second phase of the double act occurs only at higher temperatures (around 170° to 180°F), when a second powdered acid (typically sodium aluminum sulfate) reacts with the remaining sodium bicarbonate, producing another round of bubbles The thickening action is a side effect of the starch used to keep the baking powder dry—it absorbs water and gelatinizes, thickening your liquid as it heats Now isn’t that way cooler than that baking soda volcano you built for your fourth-grade science fair? MIXING BATTER ... bitartrate (aka cream of tartar), producing the first batch of bubbles The second phase of the double act occurs only at higher temperatures (around 170° to 180°F), when a second powdered acid (typically... aluminum sulfate) reacts with the remaining sodium bicarbonate, producing another round of bubbles The thickening action is a side effect of the starch used to keep the baking powder dry—it absorbs... of bubbling should occur You may also notice the liquid thicken slightly Results and Analysis When the baking powder first gets wet, a reaction occurs between the sodium bicarbonate and one of the powdered acids, typically