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.
Prep Time::15 mins
Cook Time::15 mins
Additional Time::30 mins
Total Time:: 1 hr
Servings::8
Yield::8 pancakes
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
Directions
Gather all ingredients.
Dotdash Meredith Food Studios
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.
Dotdash Meredith Food Studios
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.
Dotdash Meredith Food Studios
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.
Dotdash Meredith Food Studios
Flip with spatula and brown the other side, about 2 more minutes.
Dotdash Meredith Food Studios
Enjoy!
DOTDASH MEREDITH FOOD STUDIOS