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Yield: 20 pancakes
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RECIPE INGREDIENTS
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DIRECTIONS
In a blender, combine the first six ingredients. Cover and process until blended. Heat a lightly greased 8-in. nonstick skillet; pour 1/4 cup batter into center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Repeat with remaining batter, adding oil to skillet as needed. Stack pancakes with waxed paper or paper towels in between. Reheat in the microwave if desired.
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Fold pancakes into quarters; serve with berries, raspberry jam and whipped topping.
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Recipe reprinted by permission of Reiman Publications, LLC - © 2002. All rights reserved.
Date Added: 01/01/2008
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