My-Hop Pancakes

Name: My-Hop Pancakes
Prep time: 15 min
Cook time: 15 min
Yield: 8
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

⏱️ Ready in 30 min 🥄 Prep 15 min 🔥 Cook 15 min 👥 8 servings 👁️ 14 views

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.

★ ★ ★ ★ ★ — (0 ratings)

⬇️ Jump to Recipe

🔗 Recipe adapted from AllRecipes

#Pancake #Under 1 Hour #Under 30 Minutes #Breakfast

📊 At a Glance

Prep 15 min

Cook 15 min

Serves 8

Difficulty Medium

Nutrition Facts

Servings per recipe 8

Serving size 1 serving

Amount per serving

Calories 194

% Daily Value*

Total Fat 9.4g 12%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 357mg 16%

Total Carbohydrate 23.4g 9%

Dietary Fiber 0.5g 2%

Total Sugars 8.2g

Protein 4.1g 8%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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.

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.

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.