Yield: Yields twelve to fourteen 4-inch pancakes.
Servings: two to three.
These have become a weekend breakfast staple in our house, and they’re so easy to make that they show up on weekdays occasionally, too. I use oil instead of melted butter in pancake batter because I don’t like the way melted butter congeals when it meets cold eggs and buttermilk. This recipe can easily be doubled or tripled.
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Very tasty and yummy buttermilk pancakes.
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