> The acid in the batter is reacting with the baking soda (sodium bicarbonate,
> NaHCO3) to liberate carbon dioxide (CO2) gas, The gas causes the froth in
> the batter. (Sorry but my e-mail does not do subscripts)
>
> Resident Conservative Curmudgeon
>
> Ford

Alrighty, that was about what I was looking for - thanks.

Also read the link to the Wiki article.

The pancake batter was just an example Brian, I was more interested in
what types of acids were in it that would be reacting with the soda.
Not an exhaustive topic as you said, just curious if anyone knew.

Sorry about the delay in reply, life has had me by the tail for the
last couple of days. The pancakes I mentioned earlier were brewed by
the gallon this weekend and served as breakfast at work yesterday....


Stacey