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“This recipe makes enough to serve a crowd--2 1/2 dozen. I like to make pancakes and keep them on hand to reheat during the week for breakfast, but feel free to half this recipe to suit your needs. These are nice and fluffy with a touch of sweetness--tastes like you went out for breakfast. I add a splash of vinegar to the milk to make my own buttermilk (an old Joy of Cooking tip), but otherwise I followed the recipe as listed.Recipe from 2007 Taste of Home Annual Recipes. Thank you Betty Abrey from Imperial, Saskatchewan for a delicious breakfast!”
READY IN:
30mins
SERVES:
15
YIELD:
30 pancakes
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl, combine the flour, sugar, baking soda, salt, and baking powder.
  2. In another bowl, whisk the eggs and buttermilk and until blended.
  3. Stir into dry ingredients just until moistened.
  4. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top.
  5. Cook until second side is brown.

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