The science behind the best tasting pancakes • Earth.com

The science behind the best tasting pancakes

09-26-2017


Today’s Video of the Day comes from the American Chemical Society’s Reactions series and features a look at the science behind the best tasting pancakes.

There are thousands of different variations on pancake recipes from all over the world, but most start with one simple ingredient: buttermilk. Not only does it provide a unique sour taste, but also contains diacetyl, a flavor compound that tastes like butter. Buttermilk also gives pancakes their fluffy consistency, as bacteria consume sugar to produce lactic acid.

By Rory Arnold, Earth.com Staff Writer

Video Credit: American Chemical Society

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