Lesson 1
The Science of Batter
Understanding the role of each ingredient for light and fluffy results.
The ratio
Use 125 g (1 cup) plain flour, 2 teaspoons baking powder, 1 tablespoon sugar, and a pinch of salt. The baking powder is your leavening agent; ensure it is fresh, as old powder will result in flat pancakes.
Mixing technique
Whisk your dry ingredients first. In a separate jug, mix 240 ml (1 cup) milk, 1 egg, and 2 tablespoons melted butter. Combine the two, but stop as soon as you see no streaks of flour.
The golden rule
A few small lumps are not just acceptable; they are preferred. Over-mixing the batter develops gluten, which creates a tough, chewy pancake instead of a light, cake-like one. Treat the batter with kindness—fold the wet into the dry gently, never beating it vigorously, to keep the air bubbles intact for maximum fluffiness.