D-Pancakes, Buttermilk

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Combine eggs, buttermilk and salt, whisk smooth. Sift flour with baking powder and soda. Combine with salt and sugar. Stirr together with liquid and melted butter. Don't overmix. Will make 32 x 2 ounce pancakes. Fill a 3 ounce ladle full of batter. Pour onto a 350F hot, oiled griddle. Since one ounce of the batter clings to the ladle, this will make 2 ounce pancakes. If you have a batter dispenser, use that with the correct setting. Wait until the edges start to firm. Flip over and finish griddeling. Serve hot with butter and syrup. Can also be filled with sauteed apples, blueberries, raspberries, etc. Some of the regular flour can be substituted for Kasha or buckwheat or whole wheat.

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