What made my pancakes taste fizzy?
I made pancakes a couple times recently, and they had a strange reaction to some frozen raspberries we had. When we put the raspberries onto the pancakes, they had a strange fizzy and sour taste. We could still taste the sweetness of the pancake and toppings as well, but this fizz kept coming back. It was erratic, but probably due to not being evenly mixed.
The raspberries ingredient list just say that they're 100% raspberries. There were also blueberries from the same brand that didn't at all have this effect.
The pancakes contained:
Flour
Baking soda
Salt
Sugar
Vanilla sugar
Oil
Soy milk
We used two different recipes but it happened both times. The second time we purposefully chose a recipe with less baking soda in case that mattered but it didn't seem to make a difference.
Also I live in Ireland if the locality affects how the frozen berries might be stored.
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I am willing to bet the high acidity of the berries reacted with the baking powder component of the pancakes.
Pancakes are just barely cooked batter and the carbonates are still pretty active, which is what makes good swiftly fried pancakes fluffy while pancakes cooked on too low a heat become rubbery and floppy.
It's also why if you replace fresh milk with fresh butter milk (not buttermilk pancake mixes), it makes fabulous fluffy and tastier pancakes.
I am willing to bet your pancakes are pretty darn good aren't they?
Raspberries are pretty sour, especially if underripe, so it could've just been that, if not for the fizzy taste.
That part makes it sound like the berries were a little fermented. That's unusual for frozen fruit, but possible if it wasn't stored right at some point along the line. If the fizzy taste was similar to too old orange juice or kim chee or anything else fermented you might've had, could well be it.
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