MY HOP PANCAKES

FROM ALLRECIPES.COM (Good for tomorrow’s breakfast)

Ingredients Edit and Save

Original recipe makes 8 pancakes

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

Directions

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.

Posted on December 31, 2012 at 12:04 am by Rabbi Jeffrey Rappoport · Permalink
In: Kosher Recipes, Uncategorized

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