Part 4/8:
For the pancake batter, Gemma opts for a straightforward mix, using all-purpose flour along with baking powder and baking soda. She skillfully combines the dry ingredients with wet ones, which include milk, a room-temperature egg, and a hint of vanilla for flavor. The secret, as Gemma reveals, is in how you mix the batter—overmixing can yield dense pancakes, so she has developed the clever mnemonic of spelling out “pancake” as a guideline for the perfect amount of stirring.