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Fluffy Pancakes
Reviews:
November 28, 2009

I used real buttermilk instead of soured milk and doubled the recipe. I let the batter sit for 10 minutes while my griddle heated up. There were no survivors. We ate every last bit. I served this with Absolute Best Pancake Syrup. EDITED: I use this pancake recipe frequently because it's incredibly easy. Now I make this lactose-free by using lactose-free milk and either melted margerine or vegetable oil in place of the butter. I like to use whole wheat flour off and on but when I do, I always increase the milk by a quarter cup because whole wheat flour tends to soak up the liquids a little more than AP flour. This doubles and triples well as well as freezes/rewarms well. Sometimes, I'll triple the recipe and freeze the leftovers and on busy days, I pop them into the toaster to reheat. Easy peasy lemon squeezy.

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