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    Foolproof Pancakes


    Source of Recipe


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    1 cup all-purpose flour
    3/4 cup buttermilk
    1/4 cup whole milk
    1 teaspoon sugar
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    1 large egg
    2 tablespoons unsalted butter, melted
    Vegetable oil (for cooking)

    Combine everything except the vegetable oil in a mixing bowl and whisk lightly. It's okay if there are small lumps and streaks.

    Heat 2 teaspoons vegetable oil in a 10-inch skillet over high heat. When it is hot, use a paper towel to wipe away the excess oil, leaving a thin film on the entire surface. Reduce the heat to medium-high and add 1/4 cup batter for each of 3 pancakes. Cook until there are bubbles at the edges. Turn with a metal turner and cook the other side. Continue to cook remaining batter, adding more oil as necessary.

    Makes ten 3-inch pancakes.

    Variations
    Whole Wheat Pancakes — Decrease flour in Foolproof Pancakes to 3/4 cup and add 1/4 cup whole wheat flour.
    Blueberry Pancakes — Drop blueberries onto Foolproof Pancakes batter in skillet.
    Banana Pancakes — Slice banana over Foolproof Pancakes batter in skillet.
    Pecan Pancakes — Add 2/3 cup chopped toasted pecans to the Foolproof Pancakes batter.

 

 

 


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