My-Hop Pancakes

1 ¼ cups buttermilk

¼ cup vegetable oil

½ teaspoon vanilla extract

¼ cup white sugar

1 ¼ cups all-purpose flour

1 ½ teaspoons baking powder

1 teaspoon baking soda

1 dash salt

1 egg

1 teaspoon lemon juice

1 tablespoon butter, or as needed

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.