Part 5/8:
Once the batter is ready, Gemma preheats her griddle to a controlled 325 degrees Fahrenheit, ensuring an even cook on the pancakes. She drops a third of a cup of batter on the griddle, watching for bubbles and a matte surface to indicate readiness for the signature cinnamon swirl. Using a bottle for piping rather than a traditional bag gives her more control and ease, resulting in beautiful cinnamon patterns that mirror the classic twists of a cinnamon roll.
During the cooking process, Gemma notes the importance of "pancake pillars"—the bubbles that form on the surface—ensuring a thick and fluffy pancake when flipped.