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
- ¼ cups buttermilk: 1 piece
- vegetable oil: 0.25 cup
- vanilla extract: 0.5 tsp
- white sugar: 0.25 cup
- ¼ cups all-purpose flour: 1 piece
- ½ teaspoons baking powder: 1 piece
- baking soda: 1 tsp
- dash salt: 1 piece
- egg: 1 piece
- lemon juice: 1 tsp
- butter: 1 Tbsp (or as needed)
Metric Conversion
Stages of cooking
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Gather all ingredients. Dotdash Meredith Food Studios
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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
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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
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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
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Flip with spatula and brown the other side, about 2 more minutes. Dotdash Meredith Food Studios
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Enjoy! DOTDASH MEREDITH FOOD STUDIOS
