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Reply to "Why do so many pancake recipes ask for both bs and bp?"
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[quote=Anonymous]Why include both baking powder and baking soda? The recipe I’ve used for years calls for 1:2 soda:powder ratio. I left out the baking soda today and it tastes so much better! The baking powder gives just as much rise as using both together. Recipe calls for either buttermilk or regular milk but since I normally don’t have buttermilk on hand, it’s just milk which is it even acidic enough to react with baking soda? Baking soda has such a strong taste. Why even include it in a recipe when the baking powder is already doing the same function.[/quote]
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