How are air bubbles formed in pancakes?

The formation of air bubbles in pancakes involves a combination of physical and chemical processes. Let's explore the steps:

1. Batter Preparation:

- When you mix the pancake batter, you introduce air into it through whisking or stirring.

- The batter contains ingredients like baking soda or baking powder, which act as leavening agents.

2. Chemical Reaction:

- Baking soda (sodium bicarbonate) reacts with an acidic ingredient, typically buttermilk, yogurt, or lemon juice, present in the batter.

- This reaction produces carbon dioxide (CO2) gas.

- Baking powder already contains an acid, so it only needs water to initiate the reaction and release CO2.

3. Gas Bubbles:

- The CO2 gas produced during the chemical reaction creates small bubbles within the batter.

- These gas bubbles are trapped in the batter as the proteins (gluten) form a network around them, creating a viscoelastic structure.

- The surface tension of the batter helps stabilize the bubbles and prevents them from bursting immediately.

4. Cooking Process:

- When you pour the batter onto the hot griddle or pan, the heat causes the bubbles to expand rapidly due to the increase in temperature.

- The water in the batter evaporates and further expands the bubbles.

5. Coagulation and Setting:

- As the pancake cooks, the proteins in the batter, such as gluten, coagulate and set, forming a solid structure around the bubbles.

- The bubbles become fixed in place, creating the characteristic porous texture of pancakes.

- The heat also browns the pancake, giving it its golden color.

6. Steam:

- Some of the water vapor from the evaporation process also contributes to the formation of air pockets and the height of the pancakes.

These air bubbles not only contribute to the fluffy texture but also make pancakes light and airy, giving them their desirable texture and mouthfeel.