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    Source of Recipe


    List of Ingredients

    2 c. all purpose flour
    2 T. sugar
    2 t. baking powder
    1/2 t. baking soda
    1/2 t. salt
    1 large egg
    3 T. unsalted butter, melted
    2 c. buttermilk
    1-2 t. vegetable oil


    *If you do not have buttermilk on hand, whisk 1 T. of fresh lemon juice with 2 cups of milk in a medium bowl and set aside for a few minutes to thicken. Whisk together dry ingredients.In a separate bowl, mix the egg, butter, and buttermilk.Make a well in the center of the dry ingredients pour the buttermilk mixture into the well, and whisk very gently until the buttermilk mixture is just incorporated (a few lumps should remain).Be careful not to overmix the batter. Heat a nonstick skillet over medium heat for 3-5 minutes.Brush the pan bottom with some vegetable oil.Using 1/4 c. of butter per pancake, add
    the batter to the skillet and cook until large bubbles begin to appear.Flip and cook until golden brown on the second side.




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