Um… Why is there sugar in your pancake? You put things in top, no? Does it even taste good with bacon or cheese if the pancake itself is sweet? Hold up why is it rubbery?? I think your pancakes have problems all the way down
Sugar reacts with the proteins in the milk and flour when heated. This gives pancakes their golden-brown color and distinct aroma.
Moisture and tenderness. Sugar is hygroscopic (it attracts and retains water), which keeps the inside of the pancake soft and fluffy rather than dry or rubbery.
Flavor Balance: A touch of sugar cuts through the slight bitterness of the baking powder/baking soda and balances the salt.
Wow, the pancake batter looks really thin, adds flour that’s better
Why’s it taste like rubbery bread? Wait why is the sugar still in the cabinet?
Um… Why is there sugar in your pancake? You put things in top, no? Does it even taste good with bacon or cheese if the pancake itself is sweet? Hold up why is it rubbery?? I think your pancakes have problems all the way down
Sugar reacts with the proteins in the milk and flour when heated. This gives pancakes their golden-brown color and distinct aroma.
Moisture and tenderness. Sugar is hygroscopic (it attracts and retains water), which keeps the inside of the pancake soft and fluffy rather than dry or rubbery.
Flavor Balance: A touch of sugar cuts through the slight bitterness of the baking powder/baking soda and balances the salt.
Western pancakes all get sugar.
We also make cheesecake and candied bacon.