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Fluffy and Delicious Pancakes
September 23, 2017

This recipe is Alton Brown's and I use it routinely to make pancakes. The only difference is I use buttermilk not soured milk. You will need to increase the buttermilk to 1 cup as buttermilk is thicker than soured milk. The buttermilk really makes for a lighter, fluffier pancake. I don't add the cinnamon or vanilla. I keep this mix in a jar on the shelf in my pantry so I don't have to stop and mix the dry ingredients every time I want to make pancakes. The mix recipe is- 6 cups all purpose flour, 1.5 tsp baking soda, 1 Tablespoon baking powder, 1 Tablespoon kosher salt, 2 Tablespoons sugar. Use 1 cup dry mix and add the liquid ingredients from the recipe (1 egg, buttermilk/soured milk, and butter). Having the mix already on the shelf speeds up breakfast.

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