My-Hop Pancakes

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.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 194 Calories

Ingredients

• 1 teaspoon baking soda
• 1 egg
• ½ teaspoon vanilla extract
• ¼ cup white sugar
• ¼ cup vegetable oil
• 1 ½ teaspoons baking powder
• 1 ¼ cups all-purpose flour
• 1 teaspoon lemon juice
• 1 ¼ cups buttermilk
• 1 dash salt
• 1 tablespoon butter, or as needed

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.