Hop Pancakes

01Method

1. 1

   Assemble all required ingredients before starting.

2. 2

   Combine buttermilk, vegetable oil, and vanilla in a mixing bowl, then stir in the sugar. Add the flour, baking powder, baking soda, and salt, folding everything together with just a few strokes until barely moistened — lumps are fine.

3. 3

   In a separate bowl, beat the egg with the lemon juice, then gently fold the mixture into the batter. Cover and chill in the refrigerator for at least 30 minutes and up to 1 hour.

4. 4

   Warm a large skillet over medium heat and coat with butter. Pour approximately one-third cup of batter per pancake and cook until bubbles form across the surface, about 2 minutes.

5. 5

   Turn each pancake with a spatula and cook the second side until golden brown, about 2 more minutes.

6. 6

   Serve immediately and enjoy.