In this 3-4 day lesson, students explore how the amount of baking soda impacts the taste and texture of pancakes, investigate ratios in this chemical reaction through various mini-labs, and then determine the “ideal” amount of baking soda in a pancake recipe.
 
Prerequisite: Students must have completed our Baking Soda & Kefir Flatbread lesson before doing this lesson. This lesson specifically builds on concepts already established in that lesson.
 
This lesson is similar to our High School Baking Soda & Pancakes Lesson, but does not go into details of stochiometry. It's a fun and accessible way to talk a bit about ratios in chemical reactions.
 
This Lesson Includes:
Teacher Lesson Plan with Essential Questions, Objectives, and NGSS standards, Lab Preparation (Materials, Ingredients, Amazon Lists when appropriate, and Tips & Tricks) and day-by-day lesson plans
Classroom Slides with directions for lesson flow, turn and talk prompts, illustrations and graphics, embedded videos, and whole group reflection questions
Student Handouts with step-by-step lab directions and other activities
Videos: an instructional lab video and a fun and informative "Science Behind" video
 
All materials are included in a Google Drive folder.