Description
These delicious breakfast cakes are said to resemble those from a famous pancake house. When replacing milk for buttermilk, increase lemon juice to 1 1/2 tablespoons. Serve topped with butter.
Ingredients
- 1 ¼ cups buttermilk
- ¼ cup vegetable oil
- ½ teaspoon vanilla extract
- ¼ cup white sugar
- 1 ¼ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 dash salt
- 1 egg
- 1 teaspoon lemon juice
- 1 tablespoon butter, or as needed
Instructions
- Mix the buttermilk
- vegetable oil
- and vanilla extract in a bowl; stir in the sugar. Whisk in the flour
- baking powder
- baking soda
- and salt
- combining the batter with just a few strokes to moisten. Leave the lumps.
- In a separate bowl
- whisk the egg and lemon juice together; gently stir into the batter. Refrigerate the batter for at least 30 minutes
- up to 1 hour.
- Heat a large skillet over medium heat and grease with the butter. Pour 1/3 cup of batter per pancake into the skillet and cook until bubbles appear on the surface
- about 2 minutes. Flip with spatula and brown the other side
- about 2 more minutes.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 1 hr
Servings: 8