Original recipe ¼ cup of melted butter 4 tbsp of sugar 2 eggs 1 tsp of cinnamon 1 ½ cups of milk 2 cups of self-rising flour
Recipe Directions Mix the melted butter, sugar, and cinnamon in a bowl. Blend the eggs with the mixture, until all ingredients are blended into a batter texture. Pour ¼ cup of batter unto a well greased griddle. Once it starts to bubble, use a spatula to flip batter over until both sides are golden brown. Repeat process.
Recipe converted metric ¼ cup of melted butter – 59 mL of melted butter 4 tbs of sugar – 60 mL of sugar 1 tsp of cinnamon- 5 mL of cinnamon 1 ½ cups of milk – 350 mL of milk
Chemical change When the mix of batter changes into a solid pancake.
Physical change When the batter of the pancake changes to a golden brown. The shape changes into more of a round shape instead of a blob of the batter. Mixing the ingredients together to make the batter.
An ionic compound involved
A covalent compound involved Sucrose (sugar) C12H22O11 Polar
stoichiometry 14 tbsp of sugar 3 tsp of cinnamon 5 cups of milk 7 cups of flour 25 servings x 2 eggs = 7.14 eggs 7 servings
Is it practical to make adjusted amount? No, because it’s not possible to make 7 servings
Work cited "Copy of Ionic and Covalent Compounds." Prezi.com. N.p., n.d. Web. 18 Nov