Notes
From Experience: Wins, Fails, and What Stuck:
Weigh Your Flour. Always use kitchen scales. WEATZERO® is crafted for 1:1 gram-for-gram swaps; cups aren't accurate enough for gluten-free blends. Don't overmix after adding the flour; gentle mixing keeps it light and soft. Let the batter rest for 10 minutes before cooking; this is when the magic happens. WEATZERO® needs this time to absorb the liquid and create those fluffy pockets. Thick batter is your friend. If it pours too easily, your pancakes won't rise. The consistency should be thick and creamy, almost like yoghurt. Cook slowly, don't rush. Low-medium heat is essential. Too hot and you'll get pale, undercooked centres. Be patient and let them cook properly all the way through.
Ingredients
Dry Ingredients
- 300 g WEATZERO® Millet Based All-Purpose Flour -weigh using a scale
- ¼ cup (55g) Caster Sugar
- 4 tsp (20g) Baking Powder
- ¼ tsp Baking Soda
- ½ tsp Salt
Wet Ingredients
- 1¾ Cups (435 mL) Milk - Full Cream or your choice
- 2 tsp Vanilla Extract
- 1 Large Egg - Room Temperature preferred, but fridge temperature works too
For Cooking
- Butter - For greasing the pan
Equipment Pancakes
Method
Mix Dry Ingredients
- In a large bowl, sift together WEATZERO® flour, sugar, baking powder, baking soda, and salt. Make a well in the centre.
Mix Wet Ingredients
- In a medium bowl, whisk together the milk, vanilla extract, and egg until well combined and smooth.
Bring together
- Pour the wet mixture into the well of the dry ingredients. Using a wire whisk, gently fold from the centre outwards. Mix until just combined. A few small lumps are perfectly fine. Don't overmix. The batter should be thick and creamy, not runny.
Hold
- Let the batter stand for 10 minutes before cooking. This allows the WEATZERO flour to hydrate properly and creates the best texture.
Pour and Cook
- Heat your pan. Place a non-stick pan or griddle over low-medium heat. Lightly grease with butter.
- Pour ¼ cup (60mL) of batter onto the pan for each pancake. Don't spread it out, let it settle naturally into a round shape.
- Watch for bubbles. Cook slowly for 2-3 minutes until bubbles form on the surface and the edges look slightly dry. Flip with a spatula and cook for another 1-2 minutes until golden brown. Patience is key, rushing will leave the centre undercooked.
- Keep Warm. Transfer cooked pancakes to a plate and cover loosely with a clean tea towel while you cook the rest.
Serving Suggestions (any one of the options or create your own stack)
- Butter and maple syrup or honey
- Fresh berries and whipped cream
- Sliced banana and a drizzle of peanut butter
- Lemon juice and caster sugar (classic style)
- Greek yoghurt and fresh fruit
- Ice cream for an indulgent treat
Storage Recommendations
- Cooked Pancakes:Room Temperature: Best eaten fresh on the day of making.Refrigerator: Store in an airtight container for up to 2 days. Reheat gently in a pan or microwave (10-15 seconds per pancake).Freezer: Layer between sheets of baking paper in a freezer-safe container or bag. Freeze for up to 2 months. Reheat from frozen in a toaster or microwave until warmed through.
- Batter: Refrigerator: Can be stored in an airtight container for up to 1 day ONLY. Note that refrigerating the batter may impact the fluffiness as the rising agents become less effective over time. Best results come from using freshly made batter.