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“When I found that I was out of buttermilk for our Sunday pancake breakfast, I substituted some fruit flavored yogurt and have been making these ever since. Any flavor works well, as the family love them all!”
READY IN:
30mins
SERVES:
8
YIELD:
24 pancakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Beat the eggs until fluffy; beat in the remaining ingredients just until smooth (for a thinner pancake you can thin batter with up to 1/2 cup of milk).
  2. Grease the heated griddle (around 350 degrees) with cooking spray or a light brushing of vegetable oil between batches.
  3. I use a 1/4 measuring cup to scoop batter for each pancake. When bubbles form on pancake's surface lift pancake to see if the underside is golden brown, when it is, flip it and cook until the other side is golden brown.

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