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
- 1.25 cups buttermilk
- 0.25 cups vegetable oil
- 0.5 teaspoons vanilla extract
- 0.25 cups white sugar
- 1.25 cups all-purpose flour
- 1.5 teaspoons baking powder
- 1 teaspoon baking soda
- 1 dash salt
- 1 egg
- 1 teaspoon lemon juice
- 1 tablespoon butter , or as needed
Instructions
-
1
Gather all ingredients.
-
2
Mix buttermilk, vegetable oil, and vanilla in a bowl; stir in sugar. Whisk in flour, baking powder, baking soda, and salt, combining the batter with just a few strokes to moisten. Leave the lumps.
-
3
Whisk egg and lemon juice together in a separate bowl; gently stir into the batter. Refrigerate the batter for at least 30 minutes, up to 1 hour.
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4
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.
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5
Flip with spatula and brown the other side, about 2 more minutes.
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6
Enjoy!
Nutrition Facts
Per serving
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