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Measurements

Foolproof Pancakes

Recipe from: Pat Dailey
Preparation time: 5 minutes
Cooking time: 3 minutes per batch
Yield: 10 3-inch pancakes

  • 1 c. all-purpose flour
  • 3/4 c. buttermilk
  • 1/4 c. whole milk
  • 1 tsp. sugar
  • 1/2 tsp. each: baking soda, salt
  • 1 egg
  • 2 tsps. unsalted butter, melted
  • vegetable oil for cooking

1. Combine all ingredients except vegetable oil in mixing bowl and whisk lightly. It's OK if there's small lumps and streaks.

2. Heat 2 tsps. vegetable oil in 10-inch skillet over high heat. When hot, use paper towel to wipe away excess oil, leaving a thin film on entire surface. Reduce heat to medium-high and add 1/4 c. batter for each of three pancakes. Cook until there are bubbles at edges. Turn with a metal turner and cook other side. Continue to cook remaining batter, adding more oil if necessary.

Variations:

Blueberry: Fold 3/4 c. berries to batter
Whole-wheat pancakes: Decrease flour to 3/4 c. and add 1/4 c. whole-wheat flour.
Banana: Slice 1 ripe banana into batter.
Pecan: Add 2/3 c. chopped toasted pecans to the batter.


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