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Pat's Buttermilk Pancakes

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“These are fluffy and delicious--they taste like you're out at your favorite restaurant for breakfast. The recipe doesn't state exactly how much flour to use--I am posting 3 cups (it worked for me), but feel free to adjust. Pat Thompson says if you have leftover batter use it to fry onion rings. You may also substitute corn meal for flour and use for egg bread. Recipe courtesy of Dee Bassett, Recipes to Remember 2003 Chattahoochee Chapter #1064 ABWA. Serving size is estimated.”
READY IN:
45mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Beat eggs. Add milk, salt, and sugar. Beat thoroughly.
  2. Add enough flour to make a batter consistency.
  3. Do not beat well.
  4. Hot cake batter should be slightly lumpy.
  5. Add baking soda and baking powder.
  6. Stir in oil.

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