4. Place just enough oil, 3 to 4 tablespoons, in frying pan to coat bottom; heat. Using a large, unslotted spoon, drop 3 or 4 pancakes into hot oil. When firm on bottom side, loosen edges and turn each pancake over. Brown on other side. Remove, drain on paper towels and keep warm in oven.
5. Continue cooking pancakes, adding enough oil to coat bottom of pan for each batch, until all batter is used. Serve immediately.
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