If you don’t have buttermilk, start by adding warm whole milk and lemon juice to a glass, and set it aside for a few minutes to allow the lemon juice to make the milk curdle.

Next, mix all the dry ingredients (all-purpose flour, sugar, baking powder, baking soda and salt) into a large mixing bowl. Lightly mix all the ingredients together with a wooden spoon to ensure there are no pockets of one single ingredient.

In a smaller mixing bowl, add the wet ingredients (egg, milk and light oil) and lightly beat the mixture with a wire whisk. Pour the wet ingredients into the dry ingredients.

Lightly mix all the ingredients together with a wire whisk until there is no longer dry flour in the mixing bowl. Do not over mix. Aim to keep the pancakes as airy as possible. It is okay if there are clumps in the batter.

Place a pan on the stove top and heat on medium-low heat. Add a pad of butter to the pan and allow it to melt and cover the pan’s surface. Once the butter has melted, pour a ¼ cup of pancake mix onto the pan for each pancake. Once the pancakes start to bubble, flip the pancakes over and allow to cook for another minute or two.

Remove the cooked pancakes from the pan and place it on a plate off to the side. Repeat until all the pancake batter is used up.

When ready to serve, top the pancakes with a pad of butter, maple syrup, fresh fruit or a fruit compote. Enjoy!