good recipe. i was using Martha Stewart's recipe which turned out thinner than i'd wanted. though the use of vinegar is great in a pinch, buttermilk is probably a better option because i could detect a slight vinegar taste in the pancake without the syrup. Also, i used a third of the butter this calls for and it was still great.

I like the tartness of cranberries so I reduced the sugar by half, left out the cinnamon, added lemon zest & used lemon juice in place of the water. I also used only 3 tbsp of butter instead of the 1/2 cup it calls for & it was still quite buttery and sweet. So if anyone is calorie or sugar conscious, you can probably even reduce a bit further than half and come out with a tasty cranberry topping. I've used a similar recipe from williams sonoma in the past and I may return to it as I found the cake a bit lighter. Also, you don't need to fuss with a springform pan - I've used regular cake pans and aluminum pans and it turns out just as good.