The 123 rule for pancakes is a simple ratio that is used to remember the basic ingredients for making thin, crepe style pancakes or batter.
The numbers of 1-2-3 in the 1-2-3 rule for pancakes stand for the main weight and volume measurements for the recipe for the pancakes.
1 stands for 100g of plain flour.
2 stands for 2 large eggs.
3 stands for 300ml of milk.
To make the pancakes using the 1-2-3 rule, whisk the eggs and the flour together in a bowl until you have a thick paste.
Then pour in the milk slowly, while continuing to whisk until the batter is smooth.
Let the mixture rest for around an hour if you have time for better flavor.
Then cook thin layers of the batter in a hot, buttered non stick pan until golden on both sides.
The one surprising mistake that everyone makes with pancakes is failing to rest the pancake batter before cooking it.
Skipping the rest time for the pancake batter before cooking it, means that the flour does not have enough time to hydrate properly, which results in thin, runny pancakes that spread too much in the pan.
Hydration gives the flour time to absorb the liquid, which thickens the pancake batter naturally.
Allowing the pancake batter to rest before cooking also allows the leaveners like the baking soda and baking powder to dissolve and create an even, fluffy lift.
And resting the pancake batter also gives the ingredients like buttermilk extra time to develop a richer, slightly more complex taste.
And for the sweet spot, you should allow your bowl of pancake batter to sit on the counter for 10 to 30 minutes before you pour it onto the hot griddle.
Other common mistakes when making pancakes are overmixing the batter, flipping the pancakes too soon and smashing or pressing down the pancakes.
When mixing pancake batter, you should stop stirring as soon as the wet and the dry ingredients are combined; a lumpy pancake batter yields light tender pancakes, while a smooth pancake batter creates tough, rubbery pancakes.
You should also wait until the bubbles form and pop across the entire surface of the pancake, and not just around the edges before you flip the pancakes.
And never smash, smack or press down on the pancakes with a spatula while they cook, as doing so squeezes out the trapped air and makes the pancakes flat.