My-Hop Pancakes

Name: My-Hop Pancakes
Total time: 45 min
Yield: 8 份量
Ingredients: 1 ¼ cups buttermilk; ¼ cup vegetable oil; ½ teaspoon vanilla extract; 🥚 1 egg; 1 teaspoon lemon juice; ¼ cup white sugar; 1 ¼ cups all-purpose flour; 1 ½ teaspoons baking powder; 1 teaspoon baking soda; 🧂 1 dash salt; 🧈 1 tablespoon butter, or as needed

成本 $5, 保存 $10

來源: Recommended by CookPal

45 分鐘
8 份量
$5

My-Hop Pancakes

成本 $5, 保存 $10

來源: Recommended by CookPal

45 分鐘
8 份量
$5

食材

Wet Ingredients
- 1 ¼ cups buttermilk
- ¼ cup vegetable oil
- ½ teaspoon vanilla extract
- 🥚 1 egg
- 1 teaspoon lemon juice
Dry Ingredients
- ¼ cup white sugar
- 1 ¼ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 🧂 1 dash salt
For Cooking
- 🧈 1 tablespoon butter, or as needed

步驟

Gather all ingredients.

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.

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.

Heat a large skillet over medium heat and grease with 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.

Enjoy!

營養成分

每份

🔥

194

卡路里

4
蛋白質
23
碳水化合物
9
脂肪

💡 Refrigerating the batter helps the pancakes become fluffier.Ensure your skillet is hot before pouring the batter to prevent sticking.Serve the pancakes with butter and syrup for the best flavor.