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What is the culinary science behind baking extra fluffy buttermilk pancakes?
Why do traditional recipe guides insist on using cultured buttermilk instead of standard whole milk for batter preparation?
C
ChefHealthy
asked 1mo ago · 10 rep
1 Answer(s)
0
Buttermilk contains natural lactic acid. When this acid mixes with alkaline baking soda, it triggers an immediate, rapid chemical reaction that releases countless carbon dioxide bubbles, lifting the heavy batter and creating a wildly fluffy, tender interior crumb.
G
GourmetChef
answered 1mo ago