What made my pancakes taste fizzy?
I made pancakes a couple times recently, and they had a strange reaction to some frozen raspberries we had. When we put the raspberries onto the pancakes, they had a strange fizzy and sour taste. We could still taste the sweetness of the pancake and toppings as well, but this fizz kept coming back. It was erratic, but probably due to not being evenly mixed.
The raspberries ingredient list just say that they're 100% raspberries. There were also blueberries from the same brand that didn't at all have this effect.
The pancakes contained:
- Flour
- Baking soda
- Salt
- Sugar
- Vanilla sugar
- Oil
- Soy milk
We used two different recipes but it happened both times. The second time we purposefully chose a recipe with less baking soda in case that mattered but it didn't seem to make a difference.
Also I live in Ireland if the locality affects how the frozen berries might be stored.
Best Answer
I am willing to bet the high acidity of the berries reacted with the baking powder component of the pancakes.
Pancakes are just barely cooked batter and the carbonates are still pretty active, which is what makes good swiftly fried pancakes fluffy while pancakes cooked on too low a heat become rubbery and floppy.
It's also why if you replace fresh milk with fresh butter milk (not buttermilk pancake mixes), it makes fabulous fluffy and tastier pancakes.
I am willing to bet your pancakes are pretty darn good aren't they?
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Can you taste baking soda in pancakes?
Baking soda is pure sodium bicarbonate. It requires an acid to activate, which in turn neutralizes it. If you are adding baking soda to your batters and there is no acid, and the baking soda is not properly blended into the flour, you will end up with a terrible bitter taste.How can you tell if pancake batter is bad?
How To Tell Pancake Mix Is Bad?What happens if you put too much baking powder in pancakes?
Too much baking powder will create a very puffy pancake with a chalky taste, while too little will make it flat and limp. Baking soda rises only once when exposed to an acid (like buttermilk, sour cream, or yogurt). Baking soda also controls the browning of the batter in the pan.Is pancake mix supposed to be bubbly?
Test its freshness by splashing a little warm water on a spoonful of baking powder; it should bubble or fizz gently. If it doesn't, add baking powder to your grocery list and have eggs for breakfast instead.The Fluffiest Pancakes You'll Ever Eat
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Answer 2
Raspberries are pretty sour, especially if underripe, so it could've just been that, if not for the fizzy taste.
That part makes it sound like the berries were a little fermented. That's unusual for frozen fruit, but possible if it wasn't stored right at some point along the line. If the fizzy taste was similar to too old orange juice or kim chee or anything else fermented you might've had, could well be it.
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