We worked over at church in the kitchen to have more space/kitchen supplies. She had everything set up for four groups. Each group would make a different pancake recipe, mostly the same but just one ingredient changed, and compare them. Recipe #1 was the traditional Betty Crocker pancake recipe. #2 substituted almond "milk" for the milk and gluten free flour (I have a dairy/gluten free student). #3 used buttermilk instead of milk. #4 used baking soda instead of baking powder.
They had a great time whisking, pouring, and flipping the batter/pancakes... and an even better time tasting them! It was split pretty evenly that recipe #1 and #3 were the best. I thought the regular ones were better than buttermilk. My second favorite recipe was actually the gluten/dairy free pancakes! They had a great flavor! #4, baking soda, was the worst batch. Very bitter and salty tasting. Smelled like baking soda. The students wanted to play a prank on the 7-8th graders and give them the leftovers. They got 'em!
Some of the kids took the recipe home and made pancakes again that night! My gluten free kid was one of them. His family normally makes a gluten free box mix pancake and he said this recipe was so much better. His mom said it's a much simpler ingredient list and tastes better too. Awesome!
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