Pancake

Ingredients

• 200 g wheat flour
• 100 g glutenfree flour
• 200 ml milk
• 2 eggs
• 2 tsp sugar
• 1 tsp baking soda
• salt
• butter or oil

Method

Whisk the eggs with the sugar until the mixture is pale and slightly thick, roughly two minutes of vigorous beating. This incorporates air and begins to break down the sugar crystals, which matters because baking-soda needs dissolved sugar to activate properly when the wet and dry components meet. Warm the milk to blood temperature — this speeds hydration of the flours without cooking the eggs when you combine them. Pour the warm milk into the egg mixture and whisk until combined.

Sift the wheat flour, gluten-free flour, baking soda, and a three-finger pinch of salt into a separate bowl. Gluten-free flour absorbs liquid differently from wheat flour, so sifting both together ensures even distribution and prevents lumps. Make a well in the centre, pour in the egg mixture, and fold gently until just combined — no more than eight folds. Lumps are fine. Over-mixing develops gluten in the wheat flour component, tightening the crumb and killing the open, tender structure you want from a quick-breads batter. Leave the batter to rest for 15 minutes. The gluten-free flour needs this time to fully hydrate, and the baking soda begins to work immediately, so resting past 20 minutes risks flat pancakes.

Heat a non-stick pan or cast iron over a medium heat until a splash of water skitters across the surface before evaporating. This is roughly 170–180°C. Add a teaspoon of butter or oil and let it foam. When the foam subsides slightly, the pan is ready — the surface is hot enough to set the bottom immediately without burning it. Pour approximately 60 ml of batter (a small ladleful) into the centre and let it spread naturally for two minutes. Watch for the edges to look dull and set, and for small bubbles to break through the surface. Flip once and cook for another 90 seconds to two minutes, until the underside is golden-brown with darker patches. The pan-frying happens at medium heat because too high a temperature burns the exterior before the centre cooks through; too low and you get dense, pale pancakes.

Stack the finished pancakes on a warm plate and serve immediately with butter and whatever syrup or fruit you prefer. Cold pancakes firm up and lose their slight wetness within minutes.