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| My-Hop Pancakes |
"These scrumptious breakfast desserts are said to resemble the ones from a famous pancake house. When replacing milk for buttermilk, boom lemon juice to at least one 1/2 tablespoons. Serve topped with butter."
Ingredients :
- 1 1/4 cups buttermilk
- 1/four cup vegetable oil
- 1/2 teaspoon vanilla extract
- 1/four cup white sugar
- 1 1/four cups all-motive flour
- 1 half of teaspoons baking powder
- 1 teaspoon baking soda
- 1 sprint salt
- 1 egg
- 1 teaspoon lemon juice
- 1 tablespoon butter, or as wanted
Instructions :
| Prep : 15M | Cook : 8M | Ready in : 1H |
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- Mix the buttermilk, vegetable oil, and vanilla extract in a bowl; stir inside the sugar. Whisk within the flour, baking powder, baking soda, and salt, combining the batter with only 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 the least 30 minutes, up to at least one hour.
- Heat a big skillet over medium warmth and grease with the butter. Pour 1/3 cup of batter in keeping with pancake into the skillet and cook till bubbles seem on the floor, approximately 2 minutes. Flip with spatula and brown the opposite aspect, approximately 2 greater mins.
Notes :
- Reynolds® parchment may be used for less complicated cleanup/removal from the pan.
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