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Good Old Fashioned Pancakes

Reviewed: Apr. 21, 2013
These are the best pancakes EVER!!! They are super fluffy and thick, sometimes almost an inch high. I keep the wet and dry ingredients separate until just before putting them on the hot buttery pan. Otherwise the batter will be too puffy to use, spoken from experience... I use about a 1/4 cup for each pancake. I personally like to thinly slice Granny Smith apples and fan them out on the wet side of the pancake just after pouring/scooping the batter onto the hot pan (make sure they are sinking in just a little). Flip them after you see a nice golden brown to cook the apple side. Serve them with some thinly sliced super sharp cheddar and maple syrup with a side of hot jimmy dean sausage, and you'll have a religious breakfast experience. I'd add a photo, but can never take a picture of them since I'm either cooking them or eating them. SO GOOD.
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