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.
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.
Per Serving: 194 calories; protein 4.1g; carbohydrates 23.4g; fat 9.4g; cholesterol 28.6mg; sodium 356.8mg.
Eat healthy breakfast to continue the day had become a fabulous habit. It’s a fabolous way to start my day off healthfully. The sugar hit from the pickle tree wakes me up and bring me energy to make on the morning. The sweetness is more vilified as the evil of all disease, but sweetness is also loaded with fibre, which is best for your digestive system and make keep you feel full longer, and less likely grab a snack out of the street food before lunchtime.
Making fruit a morning habit is easy . Easy as put the fruit in your refrigerator next to the sweet drink or on the table next to your cereal pan , or move your coffee maker or tea kettle — about anywhere where you’ll find it. Before you eating the rest of your food , eat your fruit. If you’re not normally a breakfast person.