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In a separate bowl, whisk together the buttermilk, eggs and butter. Pour into the flour mixture and whisk
together. Gradually add the milk whilst whisking until combined.
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Using 3 tbsp of the mixture per pancake, pour individual pancakes onto the griddle plate, evenly spacing
them. Cook on one side until browned and then flip over and cook until browned on the other side.
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Serve hot drizzled with maple syrup and a sprinkling of pecans.
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