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Whisk all the dry ingredients together in a medium bowl and set aside.
Whisk the wet ingredients together in another bowl.
Add the wet to the dry and mix until just combined, the batter will be thick. Don't over mix, lumps are fine.
Let the batter sit 5–10 minutes (the baking powder and soda activate ~ this helps them puff).
Drop ½ cup scoops onto a hot lightly greased griddle. This is a fairly thick batter, so you can use your ladle to spread the pancake out a bit, into a nice circle.
Cook until golden on both sides and done in the middle, 2-2 ½ minutes on the first side, a little less on the second.
Serve with butter and maple syrup, toasted pecans optional.