By Maya Chen 
Food
Bake a Rustic Artisan Loaf at Home
5 steps240 min Intermediate
By Maya Chen
Thick, tender, golden pancakes with no box mix. The trick is a lumpy batter and a patient pan, and this tutorial shows both so your first batch is as good as your last.
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1 Step 1
Whisk 1 1/2 cups flour, 2 tablespoons sugar, 1 tablespoon baking powder and a pinch of salt. In a jug, mix 1 1/4 cups milk, 1 egg and 3 tablespoons melted butter. Pour wet into dry and stir only until the streaks of flour disappear. A few lumps are good news: they mean you have not over-mixed.
Pro tip: Rest the batter for 5 minutes. It thickens slightly and the pancakes come out fluffier.
2 Step 2
Heat a non-stick pan over medium heat and add a thin film of butter. Pour about 1/4 cup of batter per pancake and leave space between them. Medium heat matters: too hot and the outside burns before the middle sets.
Pro tip: Flick a few drops of water on the pan. If they dance and evaporate, you are ready to pour.
3 Step 3
Wait until bubbles form across the surface and the edges look dry, usually 2 to 3 minutes. Slide the spatula fully under and flip once, confidently. Cook another 1 to 2 minutes until golden. Only flip once, and never press down: pressing squeezes out the air you just worked for.
Pro tip: Your first pancake is the test pancake. Adjust the heat after it, not before.
4 Step 4
Stack finished pancakes on an oven-safe plate in a 90 C (200 F) oven while you cook the rest. Lay a clean towel loosely over the stack so they stay warm without steaming and going soggy.
Pro tip: Do not cover them tightly. Trapped steam turns fluffy into floppy.
5 Step 5
Serve in stacks of three with a knob of butter, warm maple syrup and fresh berries. For a weekend treat, add a dusting of powdered sugar or a spoon of whipped cream. Leftovers freeze beautifully between sheets of parchment and reheat in a toaster.
Pro tip: Warm the syrup for 20 seconds in the microwave. Cold syrup cools the pancake instantly.
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Maya Chen
Home baker & recipe developer
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