When I started making double batches of pancake batter, they came out fluffier.
I checked and re-checked all the math on the doubling so many times to make sure I wasn’t adding too much or too little of something, but the ratios were all right.
Eventually I realized I was going through baking powder faster and so the baking powder was fresher.
When I started making double batches of pancake batter, they came out fluffier.
I checked and re-checked all the math on the doubling so many times to make sure I wasn’t adding too much or too little of something, but the ratios were all right.
Eventually I realized I was going through baking powder faster and so the baking powder was fresher.