For my cooking experiment, I decided to make British pancakes. The recipe calls for sifted flour to make the ingredients mix better and get rid of any flour clumps. The batter doesn't mix well and leaves clumps if not sifted. 

With this project, I created 2 batches: 1 batch with sifted flour, 1 batch with non-sifted flour. The sifted batch, when being mixed, turned into the desired thin cream that the recipe called for. When cooked, the pancakes were flat, bendy, looked and cooperated just right. 

     The second batch was hard to mix because the clumps would not mix in the with rest of the batter. Because of this, the other substances were heavily portrayed in the final product. Especially the butter. The second batch was a lot harder to cook. The time it took to finish each pancake was different from the first batch, and there were large clumps of flour in each pancake. They were not as ideal to fold, they were rubbery, they weren't as flat as they needed to be, and because the butter and other ingredients couldn't properly mix, they were really greasy (due to the butter). 

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     When I make British pancakes, I don't ever think about what it is I'm making. I usually just make the pancakes and worry about whether or not I missed an ingredient. But, doing the experiment made me think about all the different chemistry aspects behind what was once a simple pancake. But that pancake to me is no longer simple, there's so much going on. So many different reactions are happening. Those reactions can come from the mixing process, the cooking, and the cooling off. 

     If I were to continue this research, I would stray away from the sifting and try different experiments. Maybe switching between store bought and organic eggs, doing all milk or all water instead of both. There is a lot that can be done. How could adding fillers like chocolate chips or strawberries to the batter affect the pancake? I may just have to try that.