What is pancake flubber?

Pancake flubber is a fun and easy science experiment that makes use of common household ingredients. It is a great activity for children of all ages and can be used to demonstrate the properties of polymers and cross-linking.

Materials:

* 1 cup all-purpose flour

* 1 teaspoon baking powder

* 1/4 teaspoon salt

* 1 cup water

* 1/4 cup vegetable oil

* 2 tablespoons sugar

* 1 teaspoon baking soda

* Food coloring (optional)

Instructions:

1. In a large bowl, combine the flour, baking powder, and salt.

2. In a separate bowl, whisk together the water, oil, sugar, and food coloring (if desired).

3. Add the wet ingredients to the dry ingredients and mix until well combined.

4. In a small bowl, dissolve the baking soda in a tablespoon of water.

5. Add the baking soda solution to the batter and mix well.

6. Pour the batter onto a greased baking sheet and spread it out evenly.

7. Bake the flubber in a preheated 400°F (200°C) oven for about 10-12 minutes, or until it is golden brown.

8. Let the flubber cool completely before handling it.

What is happening in this experiment?

When you mix the ingredients together, the baking powder and baking soda react with the water to produce carbon dioxide gas. This gas causes the batter to rise and become fluffy. The oil helps to keep the batter from sticking to the pan and the sugar adds sweetness.

The baking soda and water mixture is a cross-linking agent. Cross-linking is a process that involves linking together long chains of molecules to form a network. In this experiment, the baking soda and water mixture causes the proteins in the flour to form cross-links, which results in the formation of a gooey, stretchy material.

Pancake flubber is a great example of how simple ingredients can be used to create a fun and educational science experiment. It is a great way to teach children about the properties of polymers and cross-linking.