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

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

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[quote=Anonymous][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. [b]Why even include it in a recipe when the baking powder is already doing the same function[/b].[/quote]

I forgot to answer this part but it could be to mellow out the sharpness of the buttermilk a bit as well as adding rise early in the process, before the baking powder is activated. The baking soda will start making bubbles as soon as you mix it, so your batter will be a bit lighter and fluffier. The baking [b]powder, sorry[/b] will only start to work when it gets hot enough, so for pancakes that cook quickly, they’ll probably come out noticeably more dense because the batter will set quickly after the baking powder starts working. [/quote][/quote]

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