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.

My-Hop Pancakes

buttermilk

vegetable oil

vanilla extract

white sugar

all-purpose flour

baking powder

baking soda

salt

lemon juice

butter,

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.


Great pancake recipe! I didn't change a thing! There's nothing better on a Sunday morning than the smell of a home cooked breakfast and freshly brewed coffee.  Be sure to use REAL buttermilk and don't over stir the batter.  You'll get some really nice and fluffy pankcakes - perfect with real maple syrup or sliced strawberries and whipped cream!

No complaints here. Also, no changes. I didn't let the batter rest in the fridge, I just left it on the counter for a bit. I'm sure that's for the lemon juice to react with the baking powder/soda and to make it fluffier, which is exactly what happened. Good pancake recipe. NOTE: You might want to stick with buttermilk instead of soured milk with this recipe. Sure, soured milk works okay but your pancakes will be flatter. Or, that was my experiance the second time I made them.

Very simple and delicious recipe. I also just let my batter rest for a few minutes (20mins) before hand to speed up this resting process I let my buttermilk and egg reach room temp before using. The addition of the lemon juice is pure genius! The lemon juice (citric acid) causes an exothermic reaction with the Baking Soda (sodium bicarbonate)....results...Bubbles! This makes for lots of fluffy airy pancakes...This is why I love baking...it's like being in chemistry class but with edible results:-)

This is very good.  I will make pancakes with a resting time from now on.  I did add frozen blueberries just because I do like them so.  Thanks Drew!

Until this recipe I never found a pancake that I fell in love with.  Many were good but not OMG good.  But this one....is OMG good!  I used French Vanilla extract instead but that is the only change.  My mom who doesn't eat much only wanted one, but got up to eat three more.  I like to make them in bulk freeze them individually and take out what I need during the week.  I throw them in the toaster to heat them up, but my hubby is happy with them in the microwave.

After trying several times to make this recipe I'm afraid that I'm not satisfied with it.

Ye gods these were good! I don't like huge puffy pancakes so I deliberately thinned them out abit but for us they were perfect! I had to adjust for what I had on hand and ended up a) halfing recipe b) I couldn't stand putting in all that oil so I only used about 1T of oil and used half and half for difference c) used fresh lemon juice (2 good squeezes for a half) let sit for 20" then thinned out batter with about a dollop of milk. Ended up with 7 nice size pancakes - perfect for husband & I. Wonderful!

I'm not much of a pancake eater but my husband wanted some for his birthday breakfast. These were wonderful! Even though I replaced 3/4 of a cup of the all purpose flour with whole wheat pastry flour and cut back the sugar by about a tablespoon these still came out light and fluffy. I also added some blueberries to each pancake before flipping them. I was very impressed with this recipe. Thanks so much!

These tasty hotcakes resemble those from a certain pancake house.

my-hop pancakes

Prep Time: 15 minutes

Cook Time: 15 minutes

Total: 60 minutes

Servings: 8

Cost: $6.21 /serving

Author : drewface

Ingredients

Instructions

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