Rationale
To respond to my students’ interest in chemistry, we experimented with the Carolina Science curriculum “Chemical Tests.” Although, students enjoyed the lower level experiments such as mixing cornstarch and water, I realized that so much of the science they were exposed to was from a kit or a science textbook instead of them building on their own natural curiosity or connecting to real world problems.
Like many teachers, my education background did not prepare me to teach rigorous engaging science lessons. Additionally, science has often taken a back seat at my school while the priorities have been toward math and language arts. Students need inquiry based science instruction that provides them with real life applicable situations that challenge them to be critical thinkers, by defining their own problems and coming up with innovative solutions. This type of instruction will hopefully encourage them to take advanced courses in middle and high school and expand their interests in science-related professions.
With my students’ desire to learn chemistry and the onslaught of students who suffer from food allergies, I decided to really challenge myself to design a science curriculum that contains more purposeful, life applicable hands-on science lessons.
Why I Chose Pancakes
What do crepes, aebleskiver, and johnnycakes have in common? They are cultural versions of a pancake. Pancakes are a comfort food that can be eaten at breakfast, during afternoon tea, or dinner. Pancakes are considered a quick bread composed of two essential parts: dry ingredients which are typically flour, baking soda or baking powder, and wet ingredients which are usually milk, eggs, and butter. Once a person understands the basic chemical interaction of a pancake, it can be crafted using several combinations of ingredients. The possibilities are completely endless. Pancakes can be peppered with savory seafood, topped with delectable fruits and chutneys, and drizzled with syrups.
But what happens when one of those ingredients is off limits to a person due to a food allergy? Do they completely stop eating pancakes or foods that contain that allergen? No, they research wheat or egg substitutes and continue through trial and error making and enjoying their beloved pancakes.
While this unit does not primarily focus on food allergies, I want my students to be aware that, if they know the basic components of a recipe, the function of the ingredients, and how chemical reactions happen, they can substitute ingredients. This unit does not seek to bombard my students with a lot of nutritional information or to suggest one ingredient is better than others for one’s health.
For this unit, my students will substitute gluten-free flours in place of wheat flour and replace the traditional binder egg with alternatives. They will be using a griddle supervised in class. It is my hope that my students will be able to transfer their acquired knowledge of the properties of making a pancake to other baked goods such as cakes, muffins and quick breads.
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