![]() In the bowl labeled "Mixed until smooth," whisk the batter thoroughly until completely smooth, then stop mixing.Transfer one third of the batter to the bowl labeled "Mixed until smooth," and another third of the original batter to the bowl labeled "Mixed until smooth + 3–5 minutes.".Some lumps of flour should remain in the batter you may see streaks of flour, too. Pour in milk mixture and whisk very gently until just combined. Make a well in the center of the dry ingredients in the "Mixed until combined-lumpy" bowl. Whisk egg and melted butter into milk until combined.Whisk together flour, sugar, baking powder, baking soda and salt in the medium bowl labeled "Mixed until combined-lumpy.".Whisk lemon juice and milk in a medium bowl or large measuring cup set aside to thicken while preparing other ingredients.Remember to clean the kitchen and dirty dishes after the experiment.Make sure to wash your hands thoroughly both before and after the experiment.Have an adult help you to safely turn on the stove - top burner when you are ready to cook the pancakes.Three labels: "Mixed until combined-lumpy," "Mixed until smooth," "Mixed until smooth + 3–5 minutes".Three tbsp butter, melted and cooled slightly.Two cups unbleached, all-purpose flour.One tablespoon (tbsp) lemon juice from one lemon.Recipe makes about 12 small pancakes, enough for four to six people. When chemical leaveners, such as baking powder, create bubbles in a cooked pancake, the gluten network traps these bubbles and allows a pancake to rise and stay fluffy yet still keep its shape. With additional mixing, the proteins create a tighter and tighter weblike network of proteins that are able to trap air bubbles. As the gluten proteins come in contact with one another, they continue to bond. Further mixing allows the end of a gluten protein to bond with the end of another gluten protein. When flour is mixed with water, gluten proteins loosen from one another, stretch out and begin to rearrange. Wet gluten molecules are elastic and springlike (which means that they can change shape under pressure) and plastic (meaning they can maintain their shapes after being stretched and moved around). When the flour is moistened with water (or with milk and eggs, which are composed mainly of water), the gluten molecules become active. They also do not bond (or "link") to one another. When the flour is dry, the gluten molecules are nearly immobile, which means that they do not move much. Gluten also provides the "chewy" texture in pancakes and breads. Flour contains a protein called glutenin (or gluten), which is crucial for the formation and structure of pancakes and baked goods. ![]() A protein is a long, chainlike molecule made up of smaller molecules called amino acids. An example of a simple sugar is glucose, which is what plants produce to feed themselves in a chemical process called photosynthesis. A starch is like a long chain of simple sugars. Pancake batter is composed of two crucial parts: dry ingredients (usually flour, sugar, baking powder, baking soda and salt) and wet ingredients (usually milk, eggs and butter). In this activity you'll learn about the chemical processes that make pancakes fluffy-and also why overmixing your pancake batter will result in tough, rubbery and flat pancakes. Have you ever wondered what makes pancakes so fluffy? Why do pancake recipes always tell you not to overmix the batter? The answers to these questions lie in a protein called gluten.
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