Adventures In Learning
Mix until just combined. 4. Pour about a 1/4 cup of batter onto a hot lightly-greased griddle for each pancake. Cook over medium heat until you see bubbles form on the top of the batter and the bottom of the pancake is brown. Flip and cook 1-2 minutes more or until the other side is brown. Now that you have the recipe, here are some ideas for working in some math and science lessons.
For younger kids, ask them how many cups of flour, eggs, etc they would need if you were to double the recipe. You can also work in some fractions by laying out 1/2 and 1/4 measuring cups and spoons. How many does it take to equal a whole, For older kids, have them convert the recipe from cups to milliliters for some conversion practice.
There are two special chemical ingredients in these pancakes. The first is Sodium Bicarbonate better known as baking soda. It’s a fast acting leavening agent that fills the gluten with air. It’s also an alkaline or base. The second is buttermilk. Buttermilk is the liquid left over after churning butter.
Here’s another fact about good old buttermilk: Its sour taste comes from lactic acid. It’s the same thing that makes your muscles burn when exercising. When the kids combine the wet and dry ingredients, they’re really mixing an acid and base to create chemical reaction. Bubbles that form to make the pancakes light and fluffy. Have the kids observe the batter. Do they notice it expand, Our buttermilk mixture becomes pancakes we can eat. Once the pancakes are cooked up, it’s time to put all that hard work to a taste test. Plate up a stack, pour on some syrup and enjoy.
Funny about the Laarb Gai--I just had that for dinner last night and yes, it one of my favorites too! I appreciate your coming over to read this. I'm glad that you enjoyed doing so. Donh, your hub is very interesting and totally engaging. I'm familiar with sticky rice but Chinese people don't make rice balls out of sticky rice--too bad--or I'll have as many school friends as you. I'm proud to tell u that I own a huat(didn't know the technical name until now) and I use it to make sticky rice.
I like to mix 1 part white with 2 parts unmilled (black/purple) glutinous rice. I made that occasionally--I find washing the straw basket a chore. Love all your side dishes--they look delicious and Laarb Gai is absolutely one of my favorite. It's a deal :D I'm sure that you'll enjoy it! Thank you for the comment. One of the best things about Khao doem is the scent of banana leaves that triggers in me to salivate immediately.
Yeah, I want that T-shirt too, LMAO. I just love sticky rice! I got addicted to Khao doem with black beans in Bangkok. This articles is so thorough! It's great to see you again. Thank you for the compliment! I guess that I got a bit carried away with this one, as it was supposed to be a bit shorter!
Thai mango pudding sound pretty darn good right about now! Man, you've done it again. This is no introduction, It's probably the most comprehensive writing above sticky rice that I've ever read, let alone making me hungry. Thankfully we can get these dishes here in Sydney, Thai mango pudding, yummm!
I especially like the crispy skin chicken, will definitely go well if washed down with some Lao beer! Thanks for sharing dOHN. Thank you for the compliment, zentango! I really appreciate it. Wow. Thanks for that, rollande. That's great to hear and I hope that more people do go ahead and give it a try.
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