Yield: Yields twelve 4-inch pancakes.
If buttermilk isn’t available, use 2 to 2-1/4 cups whole milk instead. To play with the texture, try replacing 1/2 cup of the all-purpose with whole-wheat flour, buckwheat flour, or even medium-grind cornmeal.
I had the same results as h2mama - wet, thin, not fluffy.
If you don't have buttermilk and are using sweet (i.e., "regular") milk, don't add the baking soda. OR, you can use some milk-thinned yogurt or sour cream in place of the buttermilk and keep the soda (this is actually a better idea). Anyway, the texture of the batter and finished pancake will be DRAMATICALLY different if you use plain ol' milk.
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