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Best Buttermilk Pancakes

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Ingredients

Adjust Servings:
3 cups all-purpose flour
3 tablespoons white sugar
3 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3 cups buttermilk
1/2 cup milk
3 eggs
1/3 cup butter, melted

Nutritional information

441.1
Calories
135 g
Calories From Fat
15 g
Total Fat
8.5 g
Saturated Fat
127.8 mg
Cholesterol
955.3 mg
Sodium
61.5 g
Carbs
1.7 g
Dietary Fiber
12.4 g
Sugars
14.4 g
Protein
253g
Serving Size

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Best Buttermilk Pancakes

Features:
    Cuisine:

    This made a great breakfast for our family. It is a lot of batter. I would cut this in half next time. Made for I recommend.

    • 45 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Best Buttermilk Pancakes,These are my families all time favorite. I like the fact that they freeze well. The kids can take out the amount they will eat.,This made a great breakfast for our family. It is a lot of batter. I would cut this in half next time. Made for I recommend.


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    Steps

    1
    Done

    Directions:

    2
    Done

    in a Large Bowl, Combine Flour, Baking Powder and Baking Soda; Stir Well.

    3
    Done

    in a Separate Bowl, Beat Together Buttermilk, Milk, Eggs and Melted Butter. Keep the Two Mixtures Separate Until You Are Ready to Cook. Heat a Lightly Oiled Griddle or Frying Pan Over Medium High Heat. You Can Flick Water Across the Surface and If It Beads Up and Sizzles, It's Ready!

    4
    Done

    Pour the Wet Mixture Into the Dry Mixture, Using a Wooden Spoon or Fork to Blend. Stir Until It's Just Blended Together. Do not Over Stir!

    5
    Done

    Pour or Scoop the Batter Onto the Griddle, Using Approximately 1/2 Cup For Each Pancake. Brown on Both Sides and Serve Hot.

    6
    Done

    Freeze the Leftovers. from Freezer, Just Reheat in Microwave.

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    Avery Rivera

    Culinary storyteller weaving flavors and aromas into tales of deliciousness.

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