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+## Comprehensive Pancake Recipe Guide
+
+Choose your preferred recipe based on the flavor and texture you desire, and enjoy making delicious homemade pancakes!
+
+### Summary Guide:
+
+1. **Classic Buttermilk Pancakes:**
+   - **Flavor:** Tangy and rich.
+   - **Texture:** Light and fluffy.
+
+2. **IHOP Pancakes:**
+   - **Flavor:** Slightly sweeter and more aromatic.
+   - **Texture:** Extra light and fluffy due to the combination of all-purpose and cake flour.
+
+3. **Blueberry/Banana Pancakes:**
+   - **Flavor:** Sweet and fruity with bursts of blueberry or banana.
+   - **Texture:** Light and fluffy with added moisture from the fruit.
+
+#### 1. **Classic Buttermilk Pancakes**
+
+**Ingredients:**
+- 2 cups (240g) all-purpose flour
+- 2 tablespoons (25g) granulated sugar
+- 2 teaspoons (10g) baking powder
+- 1 teaspoon (5g) baking soda
+- 1/2 teaspoon (3g) salt
+- 2 cups (480ml) buttermilk
+- 2 large eggs
+- 1/4 cup (60ml) melted butter
+- 1 teaspoon (5ml) vanilla extract
+
+**Instructions:**
+1. **Preheat Griddle:** Heat a griddle or non-stick pan over medium heat.
+2. **Mix Dry Ingredients:** In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
+3. **Combine Wet Ingredients:** In a separate bowl, whisk together buttermilk, eggs, melted butter, and vanilla extract.
+4. **Mix Batter:** Pour wet ingredients into dry ingredients and stir until just combined (some lumps are okay).
+5. **Cook Pancakes:** Lightly grease the griddle with butter. Pour 1/4 cup of batter for each pancake onto the griddle. Cook until bubbles form on the surface, then flip and cook until golden brown.
+6. **Serve:** Serve immediately with butter, syrup, or your favorite toppings.
+
+---
+
+#### 2. **IHOP Pancakes**
+
+**Ingredients:**
+- 1 1/4 cups (150g) all-purpose flour
+- 1/4 cup (30g) cake flour
+- 2 tablespoons (25g) granulated sugar
+- 1 teaspoon (5g) baking powder
+- 1 teaspoon (5g) baking soda
+- 1/2 teaspoon (3g) salt
+- 1 1/4 cups (300ml) buttermilk
+- 1 large egg
+- 1/4 cup (60ml) vegetable oil
+- 1 teaspoon (5ml) vanilla extract
+
+**Instructions:**
+1. **Preheat Griddle:** Heat a griddle or non-stick pan over medium heat.
+2. **Mix Dry Ingredients:** In a large bowl, whisk together all-purpose flour, cake flour, sugar, baking powder, baking soda, and salt.
+3. **Combine Wet Ingredients:** In a separate bowl, whisk together buttermilk, egg, vegetable oil, and vanilla extract.
+4. **Mix Batter:** Pour wet ingredients into dry ingredients and stir until just combined (some lumps are okay).
+5. **Cook Pancakes:** Lightly grease the griddle with butter. Pour 1/4 cup of batter for each pancake onto the griddle. Cook until bubbles form on the surface, then flip and cook until golden brown.
+6. **Serve:** Serve immediately with butter, syrup, or your favorite toppings.
+
+---
+
+#### 3. **Blueberry/Banana Pancakes**
+
+**Ingredients:**
+- 1 1/2 cups (180g) all-purpose flour
+- 2 tablespoons (25g) granulated sugar
+- 2 teaspoons (10g) baking powder
+- 1/2 teaspoon (3g) salt
+- 1 large egg
+- 1 cup (240ml) milk
+- 2 tablespoons (30g) melted butter
+- 1 teaspoon (5ml) vanilla extract
+- 1 cup (150g) fresh or frozen blueberries OR 2 ripe bananas, mashed
+
+**Instructions:**
+1. **Preheat Griddle:** Heat a griddle or non-stick pan over medium heat.
+2. **Mix Dry Ingredients:** In a large bowl, whisk together flour, sugar, baking powder, and salt.
+3. **Combine Wet Ingredients:** In a separate bowl, whisk together egg, milk, melted butter, and vanilla extract. (For banana pancakes, stir in mashed bananas.)
+4. **Mix Batter:** Pour wet ingredients into dry ingredients and stir until just combined (some lumps are okay). (For blueberry pancakes, gently fold in blueberries.)
+5. **Cook Pancakes:** Lightly grease the griddle with butter. Pour 1/4 cup of batter for each pancake onto the griddle. Cook until bubbles form on the surface, then flip and cook until golden brown.
+6. **Serve:** Serve immediately with butter, syrup, or additional fruit toppings.
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