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).
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