Buttermilk Pancakes Recipe

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1. Preheat Griddle or Pan  

Preheat a griddle or large skillet over medium heat. You want it to be hot enough to cook the pancakes evenly but not so hot that they burn. 

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2. Mix Dry Ingredients 

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined. This ensures even distribution of leavening agents and flavor throughout the pancakes. 

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3. Prepare Wet Ingredients 

In a separate bowl, beat together the buttermilk, egg, and melted butter until well mixed. Make sure the melted butter is not too hot when adding it to the mixture to avoid cooking the egg. 

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4. Combine Wet and Dry Ingredients  

Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; a few lumps in the batter are okay. Overmixing can lead to tough pancakes. 

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5. Grease the Pan 

Lightly grease the preheated griddle or skillet with butter or oil. This prevents the pancakes from sticking and helps them achieve a golden-brown color. 

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6. Pour Batter onto Griddle 

Using a ladle or measuring cup, pour about 1/4 cup of batter onto the griddle for each pancake. You can adjust the amount depending on how large you want your pancakes to be. 

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7. Cook Pancakes    

Cook the pancakes for 2-3 minutes, or until bubbles form on the surface and the edges look set. Then, carefully flip the pancakes using a spatula and cook for an additional 1-2 minutes, or until golden brown on both sides. 

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8. Serve 

Once cooked, transfer the pancakes to a plate and serve immediately with your favorite toppings such as maple syrup, fruit, whipped cream, or chocolate chips. 

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