Pancake Lab – FHL 10
Part 1: Making the pancakes - Instructions
Follow the directions provided to make the type of pancakes assigned to you group. Remember to use all the food safety
tips and foods lab safety tips to accomplish this task in a safe way. Make enough pancakes for you to give two other
groups of three people as sample to taste.
Part 2: Taste Test – Instructions
You will be divided into groups of three to make the pancakes, when you are finished, you will join two other groups
who made different pancakes than your group. Take a sample from each group’s and fill in the chart below:
Pancake Brand
Aunt Jemima – Original
Describe the taste of the pancake:
Without syrup:
With Syrup:
Blue Menu - Whole Grain
Without syrup:
With Syrup:
Speerwille Flour Mill – Buckwheat
Without syrup:
With Syrup:
Part 3: Clean-up time
Follow all the foods lab safety guidelines for cleaning, washing and putting everything away.
Part 4: Comparing Brands – Instructions
Fill out the following charts to compare each brand of pancake mix. Don’t forget to add in any ingredients you have to
add to the mix in the directions.
Ingredients in Pancakes
Aunt Jemima – Original
Blue Menu - Whole Grain
Speerwille Flour Mill – Buckwheat
Define Ingredients you do not recognize in each pancake mix
Aunt Jemima – Original
Blue Menu - Whole Grain
Speerwille Flour Mill – Buckwheat
Comparing Organic and Non-Organic Foods Pancake Syrups
Quality
Price
Organic: Pure Maple Syrup
Non-Organic: Aunt Jemima Syrup
Appearance
Taste
Texture
Smell
Packaging
Park 5: Critical Thinking Consumers – Instructions
Read over the questions below and answer them in full sentences with lots of details. Answer them in the space
provided and on loose-leaf if extra space in needed.
1. Compare the ingredients in the organic buckwheat pancakes to the ingredients in Aunt Jemima’s mix. Make
three statements after comparing the two ingredient lists.
2. In an ingredient list, the items are listed in a specific way. What is the purpose of this specific order?
3. Can you tell from the labels of all three pancake mixes if there are any GMO’s?
4. Should Canadian consumers demand that food producers label GMO’s used in their foods? Why or why not?
5. Look at all three packages of pancake mix. For each type, what are some of the “promises” on the packaging
about the product?
6. Which pancake mix is the healthiest one? Why do you think this? (give reasons based on the food label)
7. Which pancake syrup is the healthiest one? Why do you think this? (give reasons based on the food label)
8. State three things you have learned from this lab on pancakes.
Speerville Flour Mill Buckwheat Pancakes
Ingredients:

1 cup milk

1 Tablespoon oil

1 egg

1 cup Pancake mix
Directions:

Combine all wet ingredients in a small bowl

whisk well until blended

Stir in pancake mix slowly, stirring constantly.

Preheat frying pan over medium heat, pan is ready when drops of water sizzle then disappear almost
immediately

Lightly grease frying pan with oil

Pour ¼ cup of batter for each pancake into frying pan

Turn when pancakes bubble and bottoms are golden brown

Flip and continue to cook until other side in golden brown
Aunt Jemima’s Complete Pancake Mix with Chocolate Chips
Ingredients:

¾ cup of water

1 cup pancake mixture

½ cup chocolate chips
Directions: This will make 6-7 pancakes that are 10 centimeters in diameter

Preheat frying pan over medium heat, pan is ready when drops of water sizzle then disappear almost
immediately

Lightly grease frying pan with oil

Pour mix inton a mixing bowl

Add water

Stir with whisk until large clumps disappear

Let stand 1-2 minutes to thicken

Pour ¼ cup of batter for each pancake into frying pan

Turn when pancakes bubble and bottoms are golden brown

Flip and continue to cook until other side in golden brown
Blue Menu Whole Grain Pancake Mix with Bananas
Ingredients:

1 1/3 cup mix

1 1/3 cup milk

2 eggs

2 tablespoons oil

½ cup bananas
Directions:

Combine all wet ingredients in a small mixing bowl

Whisk well until blended

Stir in pancake mix slowly, stirring constantly to eliminate large clumps

Add in bananas and stir lightly

Let stand for 1 – 2 minutes to thicken

Preheat frying pan over medium heat, pan is ready when drops of water sizzle then disappear almost
immediately

Lightly grease frying pan with oil

Pour ¼ cup of batter for each pancake into frying pan

Turn when pancakes bubble and bottoms are golden brown

Flip and continue to cook until other side in golden brown