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These tall, tangy cakes raise the bar for your holiday breakfast

Matthew Fairman, America's Test Kitchen on

1/2 teaspoon baking soda

1 1/4 teaspoons table salt

1 1/4 cups plus 2 tablespoons buttermilk

2 large eggs

4 tablespoons unsalted butter, melted and cooled slightly

1 teaspoon vegetable oil, plus extra as needed

 

For the Nutella-maple syrup:

1/2 cup maple syrup

1/4 cup Nutella

1/2 teaspoon table salt

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