My son introduced me to this recipe for homemade baking powder. I tried out an experiment, comparing store-bought baking powder with the homemade variety… I put store-bought baking powder in half my pancake batter (the ones on the left) and homemade powder in the other half (on the right). As you can see, they both puffed up nicely. However, the flavor of the homemade variety was sweeter and better tasting. All in all, I recommend making your own baking powder. You will know what’s in it (no aluminum) and you will save money. Also, you will have a bit of cream of tartar left over for other uses.
Makes 1 1/3 cup.
- 2/3 c cream of tartar
- 1/3 c baking soda
- 1/3 c corn starch
In a pint bottle, mix all ingredients together, cover, and shake well. Stir again before each use.