Originally Posted by pancake
Goodweed what a great tip to add to our very favorite pancake recipe
I remember back in the days, you mentioned adding baking soda to the dry ingredients in case I wanted to fold in some fruits ( specially acidic fruits, like berries). Can you help me with the exact amount of baking soda to fruit?
Thanks in advance
I can't give you exact measurements, but I can give you a technique. Before adding the fruit, taste just a bit of the batter. It should tinlge slightly on your tongue, like carbonated water only milder. Add the acidic fruit plus a half tsp. of baking soda. Taste again. Does it tingle the same way. If not, add a another half tsp. of the baking soda.
That tingling sensation is the reaction of the acid and alkalye ingredients releasing carbon dioxide into the batter (the gas that leavens the batter). Too much baking soda, or baking powder can give the pancakes an off-taste. But you want to add enough to produce the CO2 gas in sufficient quantity to leavin the batter as it cooks.
That's how I do it.
Seeeeeya; Goodweed of the North