What does Banana Cinnamon Pancakes Taste Like?
Sweet is one of the five main tastes. It has smooth and round notes in its flavor profile. Sweet is a naturally occurring flavor in many foods, including fruits, berries, winter squashes, sugarcane, and honey. The sweet taste in these foods is due to a higher sugar content. Sweetness is characteristic of desserts and is used as an accent in savory foods.
Ingredients
Milk is almost always sourced come from cows. Sometimes sheep, goat, yak and water buffalo milk are used. In general, store bough milk comes from a cow, unless specified otherwise. Whole milk is white, or cream colored and has a higher fat content than skim milk and therefore a creamier and richer texture and flavor. The flavor is mild and bland with a hint of savory sweetness and is satisfying, especially due to its creaminess. Milk is served as a beverage and used in a multitude of dishes both sweet and savory.
All purpose flour comes from wheat and though wheat is cultivated all around the world today, it was first cultivated in Turkey 10,000 years ago. All purpose flour is white in color and has a soft texture. This incredibly versatile flour is used in everything from breads, cakes, pastries, crackers, pasta, sauces and much more because of its pleasing and mild flavor that is slightly nutty and buttery. The gluten protein is what helps hold together breads and other products, part of what makes all purpose wheat flour so popular.
Bananas grow on tall plants that closely resemble trees, though are in fact tall, dense stalks. Bananas are usually about half a foot, or slightly more in length and when unripe have a pale green skin. When ripe, the banana is yellow and will become brown once overripe. The soft, cream colored flesh of the banana has a low water content and creates a smooth and creamy texture when chewed. The flavor is sweet.
Eggs are an incredibly versatile protein and binder. Most eggs used in cooking come from hens and are usually unfertilized. Eggs are oval shaped and roughly 53 mm in length and 40 mm in width. Eggs have a hard, but thin and delicate shell that is brown or white and occasionally green. Inside is the clear and glossy white, with a slimy texture and in the center is the yellow opaque, round shaped yolk. Once cooked, the whites become opaque. Eggs can be scrambled, fried, boiled, and more. They are used in desserts and baked goods as a binder. Egg is also used as a wash to glaze items or dip meat into before breading it. The flavor is mild and sulfurous. It has many uses.
Butter is made from churned cream, usually from a cow. It has a cream color and a texture that is smooth and melts easily. The flavor is mild and creamy. Butter is often sold in square sticks, or as a flat or round block. It is delicious on bread. It pairs better in baked goods than salted butter, due to its more neutral taste. It also makes an excellent cooking fat.
Baking powder is a fine, white, powdery substance with a neutral smell and a very bland taste. It is an acid and used to instantly leaven baked goods. It reacts when it touches moisture and differs from yeast because of its instant leavening reaction. Baking powder is primarily used in flour-based baked goods to help cakes and cookies rise. Baking powder can be found in many non-yeast baked goods.
Ground cinnamon is a fine aromatic powder made from the bark of the cinnamon tree, also known as cassia; another variety. The bark is peeled from the tree, dried and ground into the warm brown powder that is known as cinnamon. The flavor is spicy, warm and sweet and savory at the same time. It is extremely popular in many cuisines and common in American desserts.
Brown sugar comes from the sugar cane or sugar beet. It is less refined than white sugar, but a refined sugar nonetheless. Brown sugar varies in color from light brown to dark brown. Light brown sugar has a milder flavor and lower moisture content, than stronger tasting brown sugar. The taste is mildly like molasses and very sweet. The sugar comes in fine granules that clump together. Brown sugar is used in baked goods for its sweet flavor and ability to make cookies soft. It is also used in many savory dishes to balance flavors.
Salt is a mineral composed mostly of sodium chloride. It is the main flavoring used in food and is naturally occurring in certain foods, such as cheese, beets, meat and celery, plus many others. Salt is white and has finer granules than sugar. Many commercial salts include iodide, while others exclude it. Most salts are white, while some are naturally pale pink with minerals. Salt brings out the flavor of something and can create a tangy mouthfeel, if used in excess.
