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2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 tablespoons unsalted butter, melted, plus 1/2
teaspoon for griddle
1 cup fresh blueberries (optional)

Heat griddle to 375 degrees. Whisk flour, baking powder, baking soda,
salt, and sugar in a bowl. Add eggs, buttermilk, and 4 tablespoons
butter; whisk to combine. Batter should have small to medium
lumps. Using a 4-ounce ladle, (1/2 cup), pour batter in pools, two
inches apart. Scatter with berries, if using. When the pancakes
bubble on top and are slightly dry around edges, about 2 1/2
minutes, flip. Cook until golden on bottom, about 1 minute.

Yield: 9 (6-inch) pancakes.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
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