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This batter is made with fresh ingredients and then frozen.
Remove from freezer the night before use. Once defrosted it can be stored in the refrigerator for up to a week or possibly longer.
To cook, make a skillet hot, use oil or fat and ladle batter. Thin by adding a few drops of water or milk for desired consistency.
Let cakes cook until golden brown and firm to the touch.
Enjoy with simply butter and maple syrup.
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