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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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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 1/4 cups buttermilk |
1/4 cup vegetable oil |
1/2 teaspoon vanilla extract |
1/4 cup white sugar |
1 1/4 cups all-purpose flour |
1 1/2 teaspoons baking powder |
1 teaspoon baking soda |
1 dash salt |
1 egg |
1 teaspoon lemon juice |
1 tablespoon butter, or as needed |
Directions:
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.
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.
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.
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