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Makes
ten five-inch diameter pancakes
Author Notes
I made pancakes before school more mornings than I could count when my children were small. These were favorites. The batter is intentionally rather thin, which makes for silky-tender results. I use King Arthur flour, which seems to have a higher absorbency rate than other all-purpose flours. If you use another brand, increase the quantity a bit. The batter should be thicker than crepe batter but thinner than cream of wheat. —ALittleZaftig
Ingredients
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1 cup
high quality all-purpose flour
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1 cup
finely crushed graham cracker crumbs (from 9 whole crackers)
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1 tablespoon
baking powder
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1/4 cup
brown sugar
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1 pinch
salt
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1/2 teaspoon
freshly grated nutmeg
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2
large eggs
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1 1/2 cups
buttermilk
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1 1/4 cups
whole milk
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1/4 cup
unsalted butter, melted
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canola or other neutral oil for the griddle
Directions
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In a medium bowl, stir together the flour, graham cracker crumbs, baking powder, brown sugar, salt, nutmeg, and cinnamon.
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In a small bowl, beat the eggs with a fork and stir in the buttermilk, milk, and melted butter.
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Stir the wet ingredients into the dry ingredients with a fork, mixing only until combined. There will be lumps in the batter. Do not overmix.
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Heat a griddle or large frying pan over medium heat. When it is hot, drizzle in a little oil. When the oil is hot, pour in ½ c. batter per pancake.
Fry the pancakes until bubbles form across the top and the edges look dry.
Flip each pancake and fry on the other side.
Add a bit more oil to the pan with each batch to fry.
Serve hot with butter and pure maple syrup.
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