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Recipe by Oxmoor House January 1984

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Recipe Summary

Yield:
twelve 4-inch pancakes
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine flour, sugar, baking powder, and salt in a large mixing bowl. Combine milk and egg, mixing well; slowly stir into dry ingredients. Gradually add butter to batter, stirring well.

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  • For each pancake, pour 1/4 cup batter onto a hot, lightly greased griddle. Cook until tops of pancakes are covered with bubbles and edges appear slightly dry. Turn and continue cooking until bottom sides are browned. Serve with butter and syrup.

Source

Oxmoor House Homestyle Recipes

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