Foolproof Pancakes Recipe from: Pat Dailey Preparation time: 5 minutes Cooking time: 3 minutes per batch Yield: 10 3-inch pancakes 1 c. all-purpose flour 3/4 c. buttermilk 1/4 c. whole milk 1 tsp. sugar 1/2 tsp. each: baking soda, salt 1 egg 2 tsps. unsalted butter, melted vegetable oil for cooking 1. Combine all ingredients except vegetable oil in mixing bowl and whisk lightly. It's OK if there's small lumps and streaks. 2. Heat 2 tsps. vegetable oil in 10-inch skillet over high heat. When hot, use paper towel to wipe away excess oil, leaving a thin film on entire surface. Reduce heat to medium-high and add 1/4 c. batter for each of three pancakes. Cook until there are bubbles at edges. Turn with a metal turner and cook other side. Continue to cook remaining batter, adding more oil if necessary. Variations: Blueberry: Fold 3/4 c. berries to batter Whole-wheat pancakes: Decrease flour to 3/4 c. and add 1/4 c. whole-wheat flour. Banana: Slice 1 ripe banana into batter. Pecan: Add 2/3 c. chopped toasted pecans to the batter. Fo
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