321 Rule Pancakes
Directions
- 1Gather all necessary measuring equipment: a cup and a tablespoon.
- 2Gather all necessary measuring equipment: a cup and a tablespoon.
- 3Gather all necessary measuring equipment: a cup and a tablespoon.
- 4Prepare two bowls: one for dry ingredients and one for wet ingredients.
- 5Prepare two bowls: one for dry ingredients and one for wet ingredients.
- 6Prepare two bowls: one for dry ingredients and one for wet ingredients.
- 7Add 3 cups of all-purpose flour to the dry ingredients bowl.
- 8Add 3 cups of all-purpose flour to the dry ingredients bowl.
- 9Add 3 cups of all-purpose flour to the dry ingredients bowl.
- 10Add 2 tablespoons of baking powder to the dry ingredients bowl.
- 11Add 2 tablespoons of baking powder to the dry ingredients bowl.
- 12Add 2 tablespoons of baking powder to the dry ingredients bowl.
- 13Add 1 tablespoon of kosher salt to the dry ingredients bowl.
- 14Add 1 tablespoon of kosher salt to the dry ingredients bowl.
- 15Add 1 tablespoon of kosher salt to the dry ingredients bowl.
- 16Add 1 tablespoon of sugar to the dry ingredients bowl.
- 17Add 1 tablespoon of sugar to the dry ingredients bowl.
- 18Add 1 tablespoon of sugar to the dry ingredients bowl.
- 19Add 3 cups of milk to the wet ingredients bowl.
- 20Add 3 cups of milk to the wet ingredients bowl.
- 21Add 3 cups of milk to the wet ingredients bowl.
- 22Add 2 eggs to the wet ingredients bowl.
- 23Add 2 eggs to the wet ingredients bowl.
- 24Add 2 eggs to the wet ingredients bowl.
- 25Add 1 stick of melted unsalted butter to the wet ingredients bowl.
- 26Add 1 stick of melted unsalted butter to the wet ingredients bowl.
- 27Add 1 stick of melted unsalted butter to the wet ingredients bowl.
- 28Whisk the dry ingredients together in their bowl until combined.
- 29Whisk the dry ingredients together in their bowl until combined.
- 30Whisk the dry ingredients together in their bowl until combined.
- 31Whisk the wet ingredients together in their bowl until combined.
- 32Whisk the wet ingredients together in their bowl until combined.
- 33Whisk the wet ingredients together in their bowl until combined.
- 34Pour the wet ingredients into the dry ingredients.
- 35Pour the wet ingredients into the dry ingredients.
- 36Pour the wet ingredients into the dry ingredients.
- 37Combine the wet and dry ingredients just until moistened, avoiding overmixing.
- 38Combine the wet and dry ingredients just until moistened, avoiding overmixing.
- 39Combine the wet and dry ingredients just until moistened, avoiding overmixing.
- 40Let the pancake batter rest for about 10 to 15 minutes to allow proper hydration and for the baking powder to activate, forming bubbles.
- 41Let the pancake batter rest for about 10 to 15 minutes to allow proper hydration and for the baking powder to activate, forming bubbles.
- 42Let the pancake batter rest for about 10 to 15 minutes to allow proper hydration and for the baking powder to activate, forming bubbles.
Ingredients
- 3 cups all-purpose flour
- 3 cups all-purpose flour
- 3 cups all-purpose flour
- 3 cups milk
- 3 cups milk
- 3 cups milk
- 2 eggs
- 2 eggs
- 2 eggs
- 2 tablespoons baking powder
- 2 tablespoons baking powder
- 2 tablespoons baking powder
- 1 tablespoon kosher salt
- 1 tablespoon kosher salt
- 1 tablespoon kosher salt
- 1 tablespoon sugar
- 1 tablespoon sugar
- 1 tablespoon sugar
- 1 stick unsalted butter
- 1 stick unsalted butter
- 1 stick unsalted butter
Equipment
measuring cuptablespoonlarge mixing bowlsmall mixing bowlwhisk
Tips
- To avoid overmixing, pre-mix dry ingredients and wet ingredients separately before combining.
- Allow the batter to rest for 10 to 15 minutes for proper hydration and bubble formation from the baking powder.
- The "321 rule" refers to the ratios of flour and milk (3 cups), eggs and baking powder (2), and salt, sugar, and butter (1 stick).