2. 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

3. 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.

4. 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

5. Chemical change  When the mix of batter changes into a solid pancake.

6. 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.

7. An ionic compound involved

8. A covalent compound involved  Sucrose (sugar)  C12H22O11  Polar

9. 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

10. Is it practical to make adjusted amount?  No, because it’s not possible to make 7 servings

11. Work cited "Copy of Ionic and Covalent Compounds." Prezi.com. N.p., n.d. Web. 18 Nov. 2013.