maillard reaction promoted by presence of base. Well that's what I
have found when sterilising media.

i was referring to a plain flour coating, not a batter.

anyhoo, we have strayed far and the mods will lower the boom soon.
alistair

On 17-May-11, at 9:59 AM, mcneely4@COX.NET wrote:

> The browning would be the Maillard reaction.  How sodium bicarbonate
> helps with that, hmmmmmmmmmmm .  Could be that it is making the
> batter a little "airy" due to the carbon dioxide.  Do you also use
> buttermilk, or some other acidic source?  I'd guess that is what is
> happening.  Bubbles form in the batter, giving it a chance to crisp
> more completely.