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“This is a variation of a pancake recipe for "Cooking Light" How to Cook Everything cookbook”
READY IN:
40mins
SERVES:
4
YIELD:
3 pancakes per serving
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt the margarine and set aside to cool. Using a scale, weigh the flour and cake flour together for a combined total of 6.75 ounces. Add all dry ingredients to to the flour mixture and stir with a whisk. Add the water,egg, melted margarine and vanilla to the dry mix and stir to combine. Lightly spray a nonsitck skillet and heat over medium heat. Once pan is heated, add 1/4 cup of batter to the pan. Cook until bubbles form on top. Flip the pancakes and cook for 1 minute more. Continue until all pancakes have been cooked.

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