I’m not a huge pancake fan but on occasion I do crave a good, fluffy stack drenched in maple syrup. Usually the craving follows a night of drinking so I’m not in the right mindset to appreciate all the chemistry involved in whipping up the perfect hotcakes. The folks over at The American Chemical Society, on the other hand, are always happy to talk shop and their recent Reactions video highlights the proper chemical techniques to achieve breakfast nirvana. Check out the short tutorial below – and be prepared to put pancake mix on your shopping list.
Traci Purdum is Chemical Processing’s senior digital editor. Every once in a while you will find her at the Original Pancake House getting her fix for decadent breakfast foods. You can email her at firstname.lastname@example.org.