Yield: Yields about 17 pancakes.
You can add fresh berries, thinly sliced fruit, or even crumbled crisp bacon to this batter for an extra hit of flavor. Or substitute 1/2 cup wheat germ, cornmeal, or whole-wheat flour for 1/2 cup of the all-purpose flour. This recipe can be easily doubled or tripled.
Make Ahead Tips
Cooked pancakes will keep, sealed in freezer bags, for up to 2 days in the refrigerator and up to 1 month in the freezer. Defrost in the refrigerator overnight and reheat in a 350°F oven for 5 minutes.
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LOVE this recipe, but there's too much sugar. We like only 2 Tablespoons,
Great recipe !!
, as per Denise Michelson article, I subbed 1 cup yogurt and 1 cup milk for buttermilk and let sit ... perfect. Great rise totally yummy
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