(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!”