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Add the all-purpose flour, sugar, baking powder, and salt to a large bowl. Stir until mixed. In a medium-sized mixing bowl combine the buttermilk, melted butter, vanilla extract, and egg. Whisk together until egg is fully mixed in. Combine the wet ingredients and dry ingredients together in the larger mixing bowl.
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Step 2. Form a well in the center of the flour. Add the milk, butter, vanilla extract, and egg. Step 3. Whisk the ingredients to combine, until the batter is smooth and mostly lump-free. Set off to the side for 10 minutes. Step 4. Heat a non-stick pan over low-medium heat. Lightly grease with cooking spray or butter.
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Slowly drizzle in the buttermilk while whisking. Then, whisk in egg and vanilla. On top of the wet ingredients, add flour, sugar, baking powder, baking soda, and salt. Gently mix the dry ingredients before whisking everything all together until just combined.
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In a medium-size bowl, whisk or sift flour, baking powder, baking soda, salt and sugar until well combined. Set aside. In a large-size bowl, whisk together egg, butter, vanilla extract and buttermilk until combined. Add dry ingredients into wet ingredients until batter is smooth with a few lumps. Let batter rest for 10 minutes.
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Drop one tablespoon of the batter on the hot griddle for each pancake. Let the batter cook for 2-3 minutes on the first side until golden brown. Flip them over gently and then let them cook for 1-2 minutes on the second side. Remove the pancakes from the griddle and onto a plate and repeat with the remaining batter.
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Fill each cavity with 1-1/2 Tablespoons of pancake mixture. Use the back of a spoon to spread out the mixture flat. Place in the oven for 12 minutes*. Serve immediately with butter and syrup or cool and wrap individually and place in the refrigerator or freeze for later use.
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Heat a non-stick pan over medium heat and grease the pan with vegetable oil. Cook the pancakes. Pour several 1-tablespoon portions of batter into the pan, leaving space between each. Cook the pancakes until they bubble slightly and just start to set around the edges, then flip and cook the other side for 15-20 seconds.
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Scoop batter.Coat a large frying pan or griddle with butter. Heat pan over medium heat and add pancake batter using a small cookie scoop or 1 tablespoon of batter. Add as many as fit in your pan or griddle.; Cook.Cook the pancakes on both sides until small bubbles have begun to form on the surface and edges and the pancake is golden brown, about 45 seconds.
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Meanwhile, arrange a rack in the middle of the oven and heat the oven to 200°F. Cut 2 tablespoons unsalted butter into 2 pieces and place in a small, microwave-safe bowl. Microwave on high until just melted, about 30 seconds. (Alternatively, melt on the stovetop.) Let cool slightly.
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Instructions. In a large bowl, combine the flour, sugar, baking powder, and salt. Stir in the milk, butter, and vanilla with a wooden spoon just until most of the lumps are gone. Add 1 to 2 Tablespoons milk, if needed (you don't want the batter too thick). Preheat a griddle or skillet to medium-low (about 260°F).
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In a medium bowl, mix together honey, buttermilk, egg, and melted butter. Add wet ingredients to the dry ingredients and stir to combine. Do not over-mix, there will be a few lumps in the batter. Grease the griddle with nonstick cooking spray or butter and pour about 1-2 tablespoons of batter onto the griddle.
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Set a skillet or griddle over medium to medium-high heat. Use a mini ice cream scoop to scoop about 1 oz. of batter onto the hot griddle. Flip the pancakes until the top is bubbly and edges are golden brown. This should take just a few minutes. Serve hot with butter and maple syrup.
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Batter: In a different bowl, mix the melted butter, eggs and milk until combined, then stir in the sugar. Whisk the egg mixture into the flour mixture until smooth. Heat: Heat a non-stick pan or griddle over medium-low heat. Brush the pan with a small layer of butter.
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How To Make Silver Dollar Pancakes. In a medium bowl, add all the all purpose flour, baking powder, and salt. Mix it well and set that aside. In a large bowl, add the milk, melted butter, eggs, and vanilla. Mix well. Add the dry ingredients to the wet ingredients and mix until fully combined.
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Cook until bubbles appear on top and a few have burst, 2 minutes. Flip and cook until browned on underside, 1 minute. Transfer the pancakes to a baking sheet and keep warm in the oven. Repeat with more butter and remaining batter, wiping the skillet clean between batches.
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Combine Dry Ingredients: First, in a mixing bowl, whisk together the dry ingredients - combine flour, baking soda, salt, sugar, and cinnamon. Add Wet Ingredients: Combine milk, lemon juice, melted coconut oil, and vanilla extract in a small bowl. Add to flour mixture.
