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In a medium bowl, whisk together the dry ingredients.
Add the wet ingredients and stir the batter until smooth. (Use either an electric mixer or a wooden spoon.) Allow the batter to sit for 5 minutes.
Meanwhile, heat an 8-inch nonstick skillet over medium-high heat. Melt about 1 tablespoon butter on the skillet until golden brown. Scoop about 1/2 cup batter into the pan. Pancake will bubble and set, about 2 to 3 minutes. Flip and cook an additional 2 to 3 minutes. Repeat, using additional butter for each pancake, until all the batter is used.
Serve at once with syrup.