321 Rule Pancakes

Name: 321 Rule Pancakes
Total time: 10 min
Ingredients: 3 cups all-purpose flour; 3 cups milk; 2 eggs; 2 tablespoons baking powder; 1 tablespoon kosher salt; 1 tablespoon sugar; 1 stick unsalted butter

10m

Serves 1

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321 Rule Pancakes

facebook.com

10m

Serves 1

Directions

1Gather all necessary measuring equipment: a cup and a tablespoon.
2Prepare two bowls: one for dry ingredients and one for wet ingredients.
3Add 3 cups of all-purpose flour to the dry ingredients bowl.
4Add 2 tablespoons of baking powder to the dry ingredients bowl.
5Add 1 tablespoon of kosher salt to the dry ingredients bowl.
6Add 1 tablespoon of sugar to the dry ingredients bowl.
7Add 3 cups of milk to the wet ingredients bowl.
8Add 2 eggs to the wet ingredients bowl.
9Add 1 stick of melted unsalted butter to the wet ingredients bowl.
10Whisk the dry ingredients together in their bowl until combined.
11Whisk the wet ingredients together in their bowl until combined.
12Pour the wet ingredients into the dry ingredients.
13Combine the wet and dry ingredients just until moistened, avoiding overmixing.
14Let 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 milk
2 eggs
2 tablespoons baking powder
1 tablespoon kosher salt
1 tablespoon sugar
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).

321 Rule Pancakes

10m

Serves 1

facebook.com

321 Rule Pancakes

facebook.com

10m

Serves 1

Directions

1Gather all necessary measuring equipment: a cup and a tablespoon.
2Prepare two bowls: one for dry ingredients and one for wet ingredients.
3Add 3 cups of all-purpose flour to the dry ingredients bowl.
4Add 2 tablespoons of baking powder to the dry ingredients bowl.
5Add 1 tablespoon of kosher salt to the dry ingredients bowl.
6Add 1 tablespoon of sugar to the dry ingredients bowl.
7Add 3 cups of milk to the wet ingredients bowl.
8Add 2 eggs to the wet ingredients bowl.
9Add 1 stick of melted unsalted butter to the wet ingredients bowl.
10Whisk the dry ingredients together in their bowl until combined.
11Whisk the wet ingredients together in their bowl until combined.
12Pour the wet ingredients into the dry ingredients.
13Combine the wet and dry ingredients just until moistened, avoiding overmixing.
14Let 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 milk
2 eggs
2 tablespoons baking powder
1 tablespoon kosher salt
1 tablespoon sugar
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).