Quick Bread Unit

In the quick bread unit we made pancakes, crepes, pumpkin muffins, cinnamon muffins, chocolate chip scones, and biscuits. In our first recipe my table baked, which was the pancakes, we ran into a problem. The problem was that we realized our batter was not the right consistency, it had turned out like dough. Luckily it was a simple problem to fix, we just had to add more milk, but it was a learning process. Also when we made pancakes, we learned when the right time to flip them is- which is when little bubbles begin to appear on the surface of the pancake. All of our baking that used the muffin method went pretty smoothly, which was the pumpkin and cinnamon muffins and the crepes. We also learned the biscuit method. Using that method we baked biscuits and scones. The biscuit method is different from the muffin method because instead of melting the butter and mixing all of the ingredients together, we cut up the butter using the pastry cutter so that before we added the liquid our batter looked like a coarse meal. Clara W.