The question cannot be answered as it is written. The proper amount of baking powder depends on what you are trying to bake. Biscuits require more while cookies require less. More baking powder can cause the dough or batter to rise too quickly then fall, resulting in denser baked goods instead of lighter baked goods. Without a thorough knowledge of baking and the function of different ingredients, it is much smarter to follow a proven recipe without changes.
It makes the crust extra crispy.
Using Baking Powder Instead of Baking Soda* You need to use 2-3 times more baking powder than baking soda. The extra ingredients in the baking powder will have an effect on the taste of whatever you are making, but this isn't necessarily bad. * Ideally, triple the amount of baking soda to equal the amount of baking powder. So, if the recipe called for 1 tsp baking soda, you would use 3 tsp baking powder. * What I do is compromise... I use twice the amount of baking powder as baking soda (add 2 tsp of baking powder if the recipe calls for 1 tdp baking soda), plus I omit the salt (which adds flavor but also affects rising in some recipes).
Baking powder is a dry chemical leavening agent used to increase the volume and lighten the texture of baked goods such as muffins, cakes, scones and American-style biscuits. Baking powder works by releasing carbon dioxide gas into a batter or dough through an acid-base reaction, causing bubbles in the wet mixture to expand and thus leavening the mixture. hmmm, and in non-wikipedia terms, basically it helps the cake to rise, and usually you add a pinch of salt to the mix, because it makes the baking powder taste less soapy :D hope this helps!
There is no need to. Baking powder has baking soda in it already. Baking powder is a mixture of cream of tartar and baking soda. Adding extra soda to it might make the bake good you are preparing come out with "unexpected" results. If a recipe actually calls for it, fine, but I have never seen one that calls for both. If you don't have enough of one or the other for you recipe, you can mix them but if you're low on soda, the baked good may not rise as much. It's best to follow the amounts in the recipe since each one responds a little differently depending on the acid content of the batter.
Baking Powder is what makes cakes rise, similar to yeast in bread. Plain flour recipes usually need baking powder added alongside other ingredients, whereas Self-Raising flour already has Baking Powder combined so extra is not usually needed. If you bake cupcakes with Plain flour and without Baking Powder they will be very flat, about the same size as the raw mixture, it won't be light and fluffy but quite dense. It is also a good idea to not substitute Self Raising flour in a recipe that calls for Plain and Baking Powder (and vice versa), as the amount is usually tailored to give just the right amount of rise to the food.
I am assuming you are out of baking powder? If you have baking soda and cream of tarter, you can substitute that - 2 parts cream of tarter to 1 part baking soda. Use the resulting powder in the proportions the recipe calls for. Alternatively, you can beat your egg whites in the recipe (I might add an additional egg white for extra leavening) and fold them into the yolk/milk/flour mixture. Or you could just make crepes - omitting the baking powder and making a denser, flat pancake, a la Paris!
The best thing to do is add the equivalent amount extra of the rest of the ingredients.
"William Wrigley Jr. came to Chicago in the spring of 1891. He was 29 years old, had $32 in his pocket, and possessed unlimited energy and great talent as a salesman. He started out selling soap. As an extra incentive to merchants to carry Wrigley's soap, he offered them free baking powder. When baking powder proved to be more popular than soap, he switched to the baking powder business. One day, Mr. Wrigley got the idea to offer merchants free chewing gum with each can of baking powder." - http://www.wrigley.com/wrigley/about/about_story.asp
to make pancakes fluffy you should add 1 cup of flour. :]
No you don't, I thought this earlier on today, but if you have self-raising flour then you are fine. It just raises better with baking power added. Really you "must" use self-raising in using cake or will Not rise. :')
i dont see how pancakes can crumble, but if your talking about them getting burnt then i sggest you use a spray on oil in a can. i regularly do not use this type of il because its not very healthy, so do not use that much on the pan. your problem might be the typr of pan youy use as well, try for a thin black metal or any other type of thin pan.
Should work. Add a 1/2 teaspoon of Baking Soda as well for insurance. And if it's really old check for bugs. ;)