What makes pancakes fluffy?

Introduction
Have you ever wondered what makes pancakes so fluffy? Why do pancake recipes always
tell you not to overmix the batter? The answers to these questions lie in a protein called
gluten. In this activity you'll learn about the chemical processes that make pancakes fluffy
and also why overmixing your pancake batter will result in tough, rubbery and flat pancakes.

Background
Pancake batter is composed of two crucial parts: dry ingredients (usually flour, sugar, baking
powder, baking soda and salt) and wet ingredients (usually milk, eggs and butter). Flour
contains starch and protein. A starch is like a long chain of simple sugars. An example of a
simple sugar is glucose, which is what plants produce to feed themselves in a chemical
process called photosynthesis. A protein is a long, chainlike molecule made up of smaller
molecules called amino acids. Flour contains a protein called glutenin (or gluten), which is
crucial for the formation and structure of pancakes and baked goods. Gluten also provides the
"chewy" texture in pancakes and breads.

When the flour is dry, the gluten molecules are nearly immobile, which means that they do
not move much. They also do not bond (or "link") to one another. When the flour is
moistened with water (or with milk and eggs, which are composed mainly of water), the
gluten molecules become active. Wet gluten molecules are elastic and springlike (which
means that they can change shape under pressure) and plastic (meaning they can maintain
their shapes after being stretched and moved around). When flour is mixed with water, gluten
proteins loosen from one another, stretch out and begin to rearrange. Further mixing allows
the end of a gluten protein to bond with the end of another gluten protein. As the gluten
proteins come in contact with one another, they continue to bond. With additional mixing, the
proteins create a tighter and tighter weblike network of proteins that are able to trap air
bubbles. When chemical leaveners, such as baking powder, create bubbles in a cooked
pancake, the gluten network traps these bubbles and allows a pancake to rise and stay fluffy
yet still keep its shape.

Recipe makes about 12 small pancakes, enough for four to six people.

Materials
One tablespoon (tbsp) lemon juice from one lemon
Two cups of milk
Two cups unbleached , all-purpose flour
Two tbsp granulated sugar
Two teaspoons (tsp) baking powder
One-half tsp baking soda
One-half tsp salt
One large egg
Three tbsp butter, melted and cooled slightly
Two tsp vegetable or canola oil
Large mixing bowl
Small mixing bowls
Rubber spatula
 Griddle or 12-inch nonstick skillet
Wire whisk
Measuring spoons
Dry - ingredient measuring cups
Liquid - ingredient measuring Cups
Three labels: "Mixed until combined-lumpy," "Mixed until smooth," "Mixed until smooth +
35 minutes"
Stove top
Ruler

Preparation
Have an adult help you to safely turn on the stove - top burner when you are ready to cook
the pancakes.
Make sure to wash your hands thoroughly both before and after the experiment.
Remember to clean the kitchen and dirty dishes after the experiment.

Procedure
Whisk lemon juice and milk in a medium bowl or large measuring cup; set aside to thicken
while preparing other ingredients.
Whisk together flour, sugar, baking powder, baking soda and salt in the medium bowl
labeled "Mixed until combined-lumpy."
Whisk egg and melted butter into milk until combined. Make a well in the center of the dry
ingredients in the "Mixed until combined-lumpy" bowl. Pour in milk mixture and whisk very
gently until just combined. Some lumps of flour should remain in the batter; you may see
streaks of flour , too. (Do not mix until smooth.)
Transfer one third of the batter to the bowl labeled "Mixed until smooth," and another third
of the original batter to the bowl labeled "Mixed until smooth + 35 minutes."
In the bowl labeled "Mixed until smooth," whisk the batter thoroughly until completely
smooth, then stop mixing. What do you notice about this batter?
In the bowl labeled "Mixed until smooth + 35 minutes," whisk the batter thoroughly until
completely smooth, and then mix for another three to five minutes. What are the differences
among the three bowls of batter? Based on the background information, what do you think
will distinguish the three batters in the final cooked pancakes? What do you think is
happening to the overmixed batter in the second and third bowls?
Heat a 12-inch nonstick skillet over medium heat for three to five minutes.
Add one teaspoon of oil to the skillet or griddle and coat the bottom evenly. Use a
measuring cup to scoop batter. From the "Mixed until combined-lumpy" bowl, place one-
quarter cup of batter onto two to four spots on the skillet (each pancake will contain one-
quarter cup of batter). Cook the pancakes until large bubbles begin to appear. Using a thin,
wide spatula, flip pancakes and cook until golden brown on second side. Put the two
pancakes on a plate. What do you notice about the pancakes made from the lumpy batter?
Make observations of the fluffiness and height of the pancakes . (Use a ruler and write down
your observations if you would like). How much did they rise? How much did the pancakes
spread out on the pan as they cooked? Taste the pancakes and note their flavors and textures.
Are the pancakes soft and fluffy? Save one or two of the pancakes to compare with the other
batches.
Cook the "Mixed until smooth" batter in the same manner as the first batch. How are these
pancakes different from the pancakes from the lumpy batter? Are they taller or shorter than
the first batch of pancakes? How much did they spread out compared with the first batch?
Put this batch of pancakes next to the first batch and compare height and width. Taste the
pancakes and note their flavors and textures. Are they fluffier or tougher than the first batch?
How would you describe the texture?
Cook the "Mixed until smooth + 35 minutes" batter in the same manner as the other two
batches, making sure the pan or griddle remain at the same heat. How are these pancakes
different from the pancakes from the first two batters? Are they taller or shorter than the first
two batches of pancakes? How much did they spread out compared with the first and second
batches?
Taste the pancakes and note their flavor and texture. Are they fluffier or tougher than the
first and second batches? How would you describe the texture?
Make sure to turn off the burner completely when you are finished cooking.

Observations and results

When you mixed together the wet and dry ingredients in the first bowl, "Mixed until
combined-lumpy," you allowed the gluten proteins to become loose, mobile and perhaps
begin to link to one another in a relaxed weblike network. When cooked, the chemical
leaveners (the baking powder and baking soda) in the pancakes created large air bubbles. The
loose gluten network captured the air bubbles and maintained the each pancake's shape while
still keeping it fluffy with air.

In the second and third batches, overmixing the batter until smooth or very smooth
overdeveloped the gluten. This means that the gluten organized itself into more tightly
wound, side-by-side bonds in a very strong weblike network. So there is more of a tough
gluten network than in the first batch, leaving less space for fluffy air pockets in between
each gluten protein. The second and third batches of pancakes might have been a little
tougher than the first batch. This is because there were fewer and smaller air pockets. You
might have observed that the bubbles rising to the top of the pancakes during cooking were
rose more slowly and were smaller than the large, frequent bubbles in the first batch of
pancakes. You probably also noticed that the second and third batches spread out more on the
pan when you poured the batter than did the first batch. This is because overmixing the batter
allows for more of those gridlike side-by-side gluten bonds, which make the cooked pancake
turn out flatter.
Easy to make cookies for kids "Puppies"
Ingredients to make these cookies :
*1 cup (140 grams) of all-purpose flour,
*100 grams of unsalted butter,
*50 grams of confectioners' sugar (1/2 cup),
*50 grams of ground hazelnuts or almonds,
* 2 tablespoons of cocoa powder, and
*1 teaspoon of vanilla extract.
Cookies for Kids - step 1. Make cookie
dough.
Put the butter in a large, deep bowl. Beat the
butter with an electric mixer until light and
fluffy. Gradually add the confectioners sugar,
beating after each addition.
Gradually add flour, ground nuts and vanilla.
Cookies for Kids - step 2. Divide the dough
in half. Add cocoa to one part of the dough
so that its color is brown.
Homemade cookies - step 3. Place both
halves of the dough in the fridge for 15-20
minutes.
Fun cookie recipes - step 4. Roll out the
dough to be 1/8 inch (3 mm) thick. Using a
heart shaped cookie cutter, cut out hearts.
Cut the brown hearts in halves as shown in
the picture. They will make puppys ears.

Fun cookie recipes - step 5. Place the

white hearts on a baking sheet and then
attach two brown ears to each white heart.
Cookies for Kids - step 6. Using brown
dough and a drinking straw, make small
balls. Place them on the puppys face as its
eyes, nose and whiskers. Bake the cookies.
 1 1/2 cups unsweetened cocoa powder, plus more for
dusting
1 1/2 teaspoons salt
3 cups all-purpose flour
1 tablespoon baking soda
3/4 cup vegetable oil
1 1/2 cups buttermilk
3 cups sugar
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons baking powder
3 large eggs, lightly beaten
1 1/2 cups hot water
DIRECTIONS
1. Preheat oven to 350 degrees. Butter cake pans. Line
bottoms with parchment paper, and butter paper. Dust the
pans with cocoa; tap out extra.
2. Sift cocoa, flour, baking soda, baking powder, salt, and
sugar into bowl. Beat in oil, buttermilk, vanilla, eggs, and hot
water one at a time, using a mixer set at low. Beat until smooth,
about 2 minutes.
3. Pour batter into pans. Bake 45 to 55 minutes, or until a
toothpick inserted into the centers comes out clean; an adult
should rotate the pans halfway through and remove cakes from
the oven.
4. Let cakes cool in pans on wire racks, 20 minutes, before
inverting to remove. Discard paper. Cool completely on racks,
top side up. An adult should cut off top of one layer.
5. With a butter knife, frost top of trimmed layer.
6. Place the other layer on top. Frost top and sides of cake.
Variations
Tiny

Easy Chocolate Cake

Ingredients
2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Instructions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake
pans (I just made mine in 9x13 baking pan and increased bake time to 42
minutes)
In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking
powder and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an
electric mixer.
Stir in the boiling water by hand (make sure you mix it in well... the batter will
look runny, but have faith... it'll turn out!)
Pour evenly into the greased pan(s).
Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted
comes out clean. (For the 9x13 cake pan I baked it for about 42 minutes... do the
toothpick test, it should come out fairly clean).
Cool for 10 minutes before removing from pans to cool completely.
 POPULAR
NO YEAST PIZZA DOUGH
MILKLESS PANCAKES FROM SCRATCH
CHICKEN ROTEL
POKE WEED SALAD
CHICKEN IN WHITE WINE AND YOGURT SAUCE
Home>Recipes>Pies> Fried Pie Dough
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FRIED PIE DOUGH

This pie dough is excellent for making fried pie crusts (like hot apple pies and
turnovers), because it absorbs very little grease. If small turnovers or turnovers with
pre-cooked filling (fruits or meats) are being made, they may be fried at a slightly
higher temperature (375F) but reduce heat if they brown too quickly. If uncooked
filling (fruit only) is used or larger turnovers are being made, lower temperature to
360F.
1 can (12-13 oz.) evaporated milk
1 egg, beaten
5 cups all-purpose flour
 1 tablespoon salt
1 tablespoon sugar
1 cup plus 1 teaspoon shortening
Combine milk and egg, and set aside.

Whisk together flour, salt, and sugar. Using a pastry blender, cut in shortening.
Toss lightly with egg and milk mixture just until dry ingredients are moistened.

Roll into a ball, cover with plastic wrap and refrigerate for at least 30 minutes or
overnight.

When ready to use, roll pastry on a lightly floured board into 6 inch circles, 1/8
inch thick.

Fill half of the circle with desired filling. Fold half of circle over filling to make half-
moons or turnover shapes. A foldover turnover press can be used for perfect
shapes.

Deep fry in hot shortening or oil, approximately 365F.

Serve immediately or wrap tightly and freeze when cool. Uncooked pie dough
may also be frozen before use. It also freezes well rolled out and stacked
between sheets of wax or parchment paper.

Apple turnovers, drizzled with confectioners icing or savory meat turnovers filled
with a spicy meat filling make wonderful lunch box or picnic treats.

To make Jamaican patties, add 1/2 teaspoon annato seed or Jamaican curry
powder for the characteristic yellow of this street food classic.

Submitted by: CM

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Rating: 4.8 / 5 - Reviews: 6

Nov 25, 10:24 PM
Marie (Oklahoma) says:
This recipe is the best & the easiest I have ever used & I am almost 70 yrs old. I recommend this to every newly
married person learning to cook. I want to thank the person who posted this.

Jul 16, 7:04 PM

Irene Tinsley (Minnesota) says:
Easiest recipe, for fried pies, that I've tried.

Jul 12, 8:42 PM

Helen (Texas) says:
This is BY FAR the absolute BEST dough for fried pies. It taste amazing, stays together and fries up well. I made
cherry fried pies tonight after making my own filling out of fresh cherries and my family was waiting in line for
them to come out of the deep fryer. I will never use any other dough. Thanks!

Mar 16, 11:22 AM

Shirley Cummings (Alabama) says:
This is the best fried pie dough you could want, I have made apple, peach, cherry and best of all lemon fried pies.
I let my dough set over night, but last time I let it set in the refrigerator for three nights. It was great. Last time I
found out about this recipe was at homestead hallow in Pell City, Alabama. Thanks so much for this recipe, for I
had lost mine long ago. Shirley

Jun 15, 1:48 PM

L.L. Leonard (Texas) says:
This recipe is wonderful. The dough is stretchy and easy to fill and work with. Seal with milk brushed on edges
and press closed with a fork. I use an electric skillet set at 350F, drain on a paper towel and dust with sugar right
after I cook them.

Oct 20, 3:58 PM

Sandy Sherman says:
These are really delicious. I found if using raw apple pie filling that the apples need to be cut up into smaller
chunks in order to cook through. I am moving on to peach and blueberry!!!

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 Oatmeal Raisin Cookies

Save Print
Prep time
10 mins
Cook time
14 mins
Total time
24 mins

All ingredients are to be at room temperature before beginning.

I like to soak my dried fruits in just enough apple juice to cover for about an hour before adding them to a
cookie recipe, this step is optional.
Be sure to drain the juice before using

Author: Gretchen's Bakery

Serves: 24- 2oz cookies

Ingredients
Unsalted Butter 1 cup (226g)
Light Brown Sugar 1 cup packed (210g)
Granulated Sugar cup (100g)
Eggs 2 large (100g)
Vanilla Extract 2 teaspoons
All Purpose Flour 1 cups (195g)
Baking Soda 1 teaspoon (5g)
Cinnamon 1 teaspoons (10g)
Cardamom teaspoon (4g)
Salt tsp (3g)
Oats 3 cup (285g)
Dark Raisins cup (80g)
Dried Cranberries 1 cup (160g)
Pecans Chopped 1c (150g)
Confectioners Sugar 1 cup (120g)
 Milk of your choice 2 tablespoons (30ml)

Instructions
1. Cream the butter and both sugars until light and fluffy, about 4-5 minutes
2. Combine the eggs and vanilla extract together and slowly add to the creaming butter mixture on
medium speed, mix well in between additions. Stop the mixer every so often and scrape the sides of the
bowl to incorporate well.
3. Sift the flour, baking soda, cinnamon, cardamom and salt together and then add the oats
4. Add to the mixer all at once and mix on low speed just until combined.
5. Add in the drained raisins, cranberries and pecans and mix to combine
6. Refrigerate the dough and start preheating the oven to 350F
7. After about 15 minutes of refrigeration, scoop the dough with a 2 ounce cookie scoop (or simply drop
dough by the heaping tablespoon) onto a parchment lined sheet pan spaced about 2 inches apart.
8. Bake at 350 degrees F for approximately 12 - 15 minutes or until desired browning.
9. Cool cookies on a wire rack and combine the confectioners sugar with the milk and whisk smooth
10. Ice each cookie with 1 teaspoon of icing and sprinkle with cinnamon

Notes
Store cookies for up to a week in an airtight container at room temperature

OR you may freeze scooped balls of dough for up to 2 months in the freezer.
 Peanut Cake Squares Recipe

Read Reviews (13)

When I was in high school, I worked for an Irish family...and they made these yummy treats each year for St.
Patrick's Day. The sweet frosting and salty peanuts are an irresistible combination. The only complaint my
husband has is that I make them just once a year! -Bridget Jones, Veyo, Utah

Recommended: 57 Bake Sale Recipes Thatll Earn Big Bucks

Test Kitchen Approved

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TOTAL TIME: Prep: 30 min. + freezing Bake: 30 min. + cooling

MAKES: 24 servings

Ingredients

4 eggs

1-3/4 cups sugar

1 teaspoon vanilla extract

1-3/4 cups all-purpose flour

3 teaspoons baking powder

1/2 teaspoon salt

 1 cup milk

1/4 cup butter, melted

FROSTING:

7-1/2 cups confectioners' sugar

2/3 cup milk

2 teaspoons vanilla extract

1/8 teaspoon salt

6 cups finely chopped peanuts

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Nutritional Facts

1 each: 496 calories, 21g fat (4g saturated fat), 43mg cholesterol, 298mg sodium, 68g carbohydrate (52g
sugars, 3g fiber), 12g protein.

Directions

1. In a large bowl, beat the eggs, sugar and vanilla until thick and lemon-colored, about 4 minutes.
Combine the flour, baking powder and salt; add to egg mixture. Beat on low speed just until combined.
Beat in milk and butter.

2. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350 for 30-35 minutes or until a toothpick
inserted near the center comes out clean. Cool on a wire rack. Cut into squares. Cover and freeze
overnight.

3. For frosting, in a small bowl, beat the confectioners' sugar, milk, vanilla and salt until smooth. Frost
theTOP and sides of frozen cake squares; roll in peanuts. Place on wire racks to set. Yield: 2 dozen.

Originally published as Blarney Stones in Taste of Home February/March 2002, p33

(13)