When making pancakes or waffles, adding baking soda to the flour serves a crucial purpose in the recipe. Baking soda, also known as sodium bicarbonate, is a leavening agent that helps the batter rise and gives the final product a light and fluffy texture.
The leavening action of baking soda occurs when it reacts with an acidic ingredient, such as buttermilk, yogurt, vinegar, or citrus juice, in the batter. This reaction produces carbon dioxide gas bubbles, which get trapped in the batter and cause it to expand and become airy when cooked.
In pancake and waffle recipes, baking soda is typically combined with other dry ingredients like flour, sugar, and salt. When the batter is mixed with wet ingredients and heat is applied during cooking, the carbon dioxide gas is released, creating air pockets throughout the batter. These air pockets contribute to the rise and fluffiness of the pancakes or waffles.
It's worth noting that baking soda alone is not enough to leaven pancakes or waffles fully. In most recipes, baking powder is also included, which contains baking soda as well as an acidic component. The addition of baking powder ensures that there is enough acidity in the batter to activate the baking soda and provide the desired rise and texture in the final product.
In summary, adding baking soda to flour in pancake or waffle recipes helps the batter rise and creates a light and fluffy texture, resulting in delicious and airy pancakes or waffles.