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Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
Stir all ingredients until blended. Pour by slightly less than 1/4 cupfuls onto hot griddle.
Cook until edges are dry. Turn; cook until golden. To keep warm, place in single layer on cookie sheet. Cover with aluminum foil, and place in 200°F oven up to 10 minutes.
High Altitude (3500-6500 ft): Decrease baking powder to 1 teaspoon.
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sweettoothfairy 1 year agoBaking soda or baking powder? The review by the author confuses a little.
Tip2 1 year agoVery delicious
MsFlame 2 years agoI've also made these and LOVE them!
melarky 4 years agoI pour the milk into the measuring cup, then pour in the lemon juice and egg and mix them all together then add them to the dry ingredients. It's the chemical reaction from the lemon juice and baking soda that makes these so light and fluffy, if you don't have lemon juice, you could probably substitute apple cider vinegar, or even use buttermilk instead of the milk and lemon juice. Don't over mix the batter. When cooking, don't flip from side to side, just flip once per side otherwise the pancakes will become tough. [I posted this recipe.]