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1
Stir the dry ingredients (flour, sugar, salt, baking powder and baking soda) together in good sized bowl.
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2
Measure out milk and mix in lemon or lime juice.
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3
Let it sit a few moments.
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4
Make a well in the dry ingredients.
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5
Pour in the milk, oil, egg and vanilla.
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6
Whisk all the ingredients together until the batter is fairly smooth; there should only be a few small lumps.
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7
Melt enough butter in the bottom of a frying pan to coat it evenly; after it has melted, wipe out any excess with a paper towel or napkin.
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8
The pan should be over medium heat.
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9
Once the pan is heated, pour about 1/2 cup batter in (or, adjust to fit the size of the pan).
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10
Allow the pancake to cook several minutes, until the edges are cooked and there are bubbles appearing and bursting in the middle of the cake.
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11
Flip the pancake, and allow to cook about 2 minutes on the raw side.
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12
After a minute or two on this side, the cake will raise up and become thicker.
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13
Once this happens, only cook the cake another minute or so, until the pan-side is nicely golden.
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14
If the bottoms of the cakes are browning too fast, before there are bubbles in the middle or the second side can rise, then turn the heat down on the stove.
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15
If the opposite problem is occuring, increase the heat.
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16
After a couple, it'll be just right!
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17
This recipe makes 6 enormous pancakes; I would imagine that, made a more normal size, it would yield about 12.
