buttermilk pancakes - without baking soda?
I made the Fanny Farmer buttermilk pancakes from the pancake thread below. Like most recipes that use buttermilk, this one called for some baking soda to balance the Ph. The problem is, there's no strong flavours in the pancake to mask its taste, which really bothers me. So I was wondering, if I subbed baking powder instead, and DIDN'T balance the Ph, what would actually happen? I mean, they're pancakes, for god's sake!
Can anyone explain to me why I have to be using soda?
What are the ingredients in your baking powder?
The buttermilk reacts with the baking soda, making CO2. The baking powder does the same without the help of buttermilk.
You could experiment with a batch and see if you like the rise and taste. After all, they are only pancakes.
Which recipe did you make? I assume you didn't make the one I submitted which has a small amount of vanilla in it... The other one that was posted was for Fanny Farmer's waffles which don't have buttermilk...
You can substitue baking powder for baking soda in a 1:1 ratio in most recipes...including this one. It doesn't work the other way, though there are some tricks.
Try it...it'll be perfect.