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This balsamic and milk mixture can be used as a substitute in any recipe for buttermilk.
Pour 1 tablespoon of balsamic into a liquid measuring cup and top with milk up to the 1 cup mark. Beat egg in a medium bowl and add milk mixture and soda. Sift in flour, sugar, olive oil, baking powder and salt until blended.
Drip by 1/4 cupfuls onto a heated greased pan over medium-high heat. When set and brown around the edges, flip pancakes with a spatula and cook approximately 1 minute longer. Serve with Fustini's Maple balsamic reduction and garnish with fresh fruit.
Pour 1/4 cup of Maple balsamic into a small saucepan and simmer over low heat until reduced by 1/2. Allow to cool, syrup will continue to thicken as it cools.
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