Take with a grain of salt

(I’m abed with a virus, but meanwhile–)

The pancakes smelled -at first whiff- yummy.  But then, scorched.  Kind of.  Not the pan’s-too-hot-scorched, but overly browned.  I nibbled on a corner of one left unfinished in a puddle of syrup.

“Did they seem kind of … salty?”  I asked my daughter.


Ah-ha.  “You know, baking soda tastes salty, and aids in browning — that’s why pretzels are dipped in baking soda water before baking.”

“The recipe did say to add baking soda,” explained my son.

I read his scribbled index card, and snorted.  “Next time, use one of our general cookbooks.”

“I’ve used that site before …” he protested, annoyed with his normally reliable resource.

“Don’t believe everything you read on the Internets — take it with a grain of salt.  Not 3 1/2 TABLESPOONS of baking soda!”

1 Comment

  1. meep said,

    29 April 2010 at 22:14

    wow. tht’s a lot of baking soda. Reminds me of the time a college roommate of mine was helping me bake muffins for a large event. I handed her one of the recipes and went about my business. Well, when those muffins came out of the oven they were about 3 times the normal size and tasted terrible. It turns out I had written b.s. for 1 1/2 cups of brown sugar and she thought it was baking soda.I didn’t even know I HAD that much baking soda.

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