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However, there are reasons why baking powder and baking soda are worth adding instead of going to the trouble of whipping egg whites for normal pancakes (via Food and Wine). This works wonderfully if you have heavy mix-ins like bananas or another specialty topping in the batter. They whip the egg whites into stiff peaks to make the pancakes rise high.

Some people are firm believers in separating the eggs that are added to the pancake batter. But however you like your pancakes best, you probably need to be adding both baking soda and baking powder to get them to be light and fluffy. Then there are specialty pancakes like blueberry, banana, or even pumpkin that level up the breakfast item's game.

There's something so wonderfully decadent about diving into a stack of pancakes topped with everything you like. Remove the meat and rinse it with plenty of water until no more traces baking soda solution is left on the surfaces. No, you cannot substitute baking powder for baking soda in most recipes. Soak the meat in the baking soda solution for 15-20 minutes. Yes, you can substitute baking soda for baking powder in most recipes. For example, if a recipe calls for 1 teaspoon of baking soda, use 3 teaspoons of baking powder as a replacement.

Still, its leavening power is not as strong as that of plain baking soda. If you're someone who loves nothing more than to wake up and make a big, leisurely breakfast on the weekends, then there's a decent chance pancakes make an appearance from time to time. Add 1 teaspoon of baking soda to ½ a cup of water for every 12 ounces of beef cut. Baking powder may be used as a substitute for baking soda.