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Margarine/ butter is a type of fat which coats the flour in pancake mix preventing the flour protein strands from absorbing any liquid which will lead to making gluten. The fat coats the flour where by preventing the protein strands from absorbing any liquid. Margarine/ butter also adds to the taste of the pancake mix and gives it a more oily texture. Margarine/ butter also contains a shortening effect in baked substances which makes the product crunchy and soft rather than being chewy.

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17y ago

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