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Breakfast for dinner is a big deal (and a regular occurrence) in my kitchen and pancakes are almost always on the menu. When I finally ventured away from using boxed pancake mixes (I know. I know.) it took me a while to come up with a recipe from scratch that gave me the same light → Hungry for more? 
Baking soda and baking powder make baked goods rise. They release gases that give muffins, breads and cakes a lift as they bake. Baking soda (sodium bicarbonate) requires a liquid and an acid in order to activate its leavening (rising) powers. The acid can be buttermilk, citrus juice, sour cream, honey or molasses. Once baking → Hungry for more?  2 comments  Shelf Stockers  acid, baking powder, baking soda, buttermilk, carbon dioxide, chef danielle, chef danielle turner, cooking clarified, difference between baking soda and baking powder, dough rise, honey, leaven, leavener, leavening, lemon juice, liquid, moisture, molasses, sour cream, what make the dough rise 
Next time you get the urge to whip up a batch of pancakes or biscuits from scratch, but don’t have any buttermilk on hand, follow these steps to make a homemade version in just a few minutes minutes. Simply add one tablespoon of freshly squeezed lemon juice to a cup of regular milk. Let the → Hungry for more? |
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 I'm Chef Danielle, cooking instructor, food stylist and food writer. I'm teaching you the tips, tools and techniques you need to make cooking simple. I'll bring out your inner chef and introduce you to the kitchen!
You can cook!         |
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