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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I am not a pancake maker at all, but this recipe is pretty much fool proof. Easy to make, it negates the need to have a ready mix in the pantry.
not impressed, no ingredients listed and am not going to be extorted into paying for a simple recipe
An easy recipe if you have buttermilk on hand. The batter came out a bit thick so I added a splash of whole milk. They are not as fluffy and dense as I like, but rather have a spongy, airy texture. I'm still searching for that perfect buttermilk pancake mix.
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