What happens if you only use baking soda on pancakes instead of cream tartar?

If you only use baking soda on pancakes instead of cream of tartar, your pancakes will likely turn out flat and dense. Here's why:

* Baking soda requires an acid to activate: Baking soda is a base, and it needs an acidic ingredient like buttermilk, yogurt, or cream of tartar to react and create carbon dioxide bubbles. These bubbles are what give pancakes their light and fluffy texture.

* Without an acid, baking soda won't rise: Without the acid to activate it, baking soda will simply stay inactive, resulting in pancakes that are flat and dense.

Here are some potential consequences of omitting cream of tartar:

* A slightly metallic taste: Baking soda on its own can leave a slightly metallic aftertaste in the pancakes.

* A yellow or green color: Baking soda can react with certain ingredients and turn the pancakes a yellowish or greenish color.

* A slightly soapy texture: Without the balancing effect of the acid, baking soda can leave a slightly soapy texture in the pancakes.

To avoid this, make sure to use both baking soda and an acid, such as cream of tartar or buttermilk, in your pancake batter. This will ensure a fluffy and delicious pancake experience.