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-
2 1/4
cups
milk
,
AND
4
tsp
baking powder
,
AND
-
2 1/4
cups
buttermilkmilk
,
AND
1
tsp
baking soda
,
AND
-
4
tbs
butter, melted
,
-
2
eggs
,
-
2
cups
white
flour
,
-
4
tbs
sugar
,
-
1
tsp
salt
,
- Beat together the milk, butter, and eggs.
- Sift together the remaining ingredients. Add to the liquid ingredients and mix with a spoon just until evenly moistened. A few lumps will remain.
- Heat a griddle over medium heat until drops of water sprinkled on the surface dance around (375 °F).
- Lightly butter the griddle, then pour about 1/4 cup of batter per pancake. Cook until bubbles form on the surface, then carefully turn over with a spatula and cook a little more. Repeat until all pancakes have been made.
- Place finished pancakes in a 200 °F oven until all have been made.
Variation: Blueberry pancakes
- Add 1 cup blueberries
blueberries to the batter. Frozen are fine and usually far cheaper. Do not defrost, but make sure they are all separated.
Variation: Raspberry pancakes
- Use half whole wheat flour and half white flour. Use honey in place of sugar. Add 1 cup raspberries
to the batter. Mix frozen raspberries with the flour before adding the liquids; add fresh raspberries after mixing in the liquid.
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