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My review
My-Hop Pancakes
4
drewface
"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."
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Ingredients
1 h servings 194Original recipe yields 8 servings (8 pancakes)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
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Reviews
Read all reviews 233300 Ratings
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Most helpful positive review
9/5/2010
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...
Most helpful critical review
10/30/2010
After trying several times to make this recipe, I'm afraid that I'm not satisfied with it.
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9/5/2010
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...
5/11/2010
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/sod...
5/26/2012
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...
5/11/2010
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!
12/3/2012
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 ch...
10/30/2010
After trying several times to make this recipe, I'm afraid that I'm not satisfied with it.
1/16/2011
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...
7/15/2010
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 past...