I made the Fanny Farmer buttermilk pancakes from the pancake thread below. Like most recipes that use buttermilk, this one called for some baking soda to balance the Ph. The problem is, there's no strong flavours in the pancake to mask its taste, which really bothers me. So I was wondering, if I subbed baking powder instead, and DIDN'T balance the Ph, what would actually happen? I mean, they're pancakes, for god's sake!
Can anyone explain to me why I have to be using soda?