Reply to Why do so many pancake recipes ask for both bs and bp?

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[quote=Anonymous][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]

I don’t know if you’re trolling, but I mean, you changed the recipe!

The buttermilk is acidic. The baking soda is alkaline. They react together to make bubbles (just like your 2nd grade volcano!) and they neutralize each other. When you see baking soda in a recipe, there will always be an acidic ingredient as well.

Baking powder has an acid and a base. They’re stable in the can, then they react when heated to neutralize each other and make bubbles.

So yeah, you’re left with a very alkaline taste of baking soda that was just left hanging in your recipe with no acid.

If you take out the buttermilk, you need to reduce/eliminate the baking soda or add another acid, like lemon juice. You can use a buttermilk substitution “recipe” online for how much lemon juice and it will probably get you pretty close.

I think you might be trolling, but if you’re not, this is what happened. 
[/quote]

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