Pancake Batter
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This batter is easy to make and can be made the night before. These are one of the items that I make lots of, cook, and then freeze. I make different batches, Banana, Apple, Blueberry, etc. This gives the kids a choice in the morning of what they want. INGREDIENTS 1-1/4 cups all-purpose flour 1 egg 1-1/4 cups buttermilk 1/4 cup granulated sugar 1 heaping teaspoon baking powder 1 teaspoon baking soda 1/4 cup cooking oil Pinch of salt Preheat a skillet over medium heat. Use a pan with a nonstick surface or apply a little nonstick spray. In a blender or with a mixer, combine all the remaining ingredients until smooth. Pour the batter by spoonfuls into the hot pan, forming 5-inch circles. (I have a certain ladle that I use to insure equal-size pancakes.) When the edges appear to harden, flip the pancakes. They should be golden brown. Cook pancakes on the other side for the same amount of time, until golden brown. Makes 8 to 10 pancakes NOTE - After cooking, they freeze wonderfully...Just freeze and then bag in Ziplock bags in serving sizes. (I allow 3 per bag). You can either pop into a toaster or microwave.