Yes!!!

Thank you for making me look out up! 😁

https://youtu.be/fVk-DpwzQok?si=msydlrEhqm7qCtuP

I believe buttermilk is used more commonly than straight vinegar as it’s acidic. Buttermilk pancakes are fairly common if not standard in the States. You’ll also find it used in breads and biscuits (the kind of biscuit that’s akin to a savory scone.)

Mayo is basically oil, egg yolk, and depending on the brand varying amounts of vinegar.

Cake recipes often call for eggs and oil, and some will use something acidic to help the baking soda/powder activate. We’re just generally not used to using an emulsified all in one ingredient.