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“I think using buttermilk makes the most tenderest pancakes. The original recipe came from Betty Crocker Cookbook (1976) but I made just a couple of changes. Our kids ate them as fast as they came off the griddle. I double this recipe and get about 17 pancakes.”
READY IN:
14mins
YIELD:
10 4-inch panckaes
UNITS:
US

Ingredients Nutrition

Directions

  1. Beat eggs and add remaining ingredients as listed.
  2. Beat until just smooth.
  3. Pour some of the batter on a greased hot griddle leaving space between each pancake.
  4. Turn when they become puffy and bubbles form on top.

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