Buttermilk, milk that’s just gone a little wrong… well it’s actually milk that has progressed to the point where fermentation has occurred. This fermentation can occur as a result of letting milk sit until natural bacteria start to ferment the proteins, or can be hastened through the introduction of bacteria into the milk to jump-start the fermentation process. In either case, I’m glad that it lasts a while in the fridge because you only use a little bit o make pancake batter and there’s no way to buy buttermilk by the pint. Its only sold in quarts around here… There is a way to make buttermilk from regular milk using vinegar, but those science experiments are beyond me now. I’ll just buy the quart and make sure that I’m ready to enjoy pancakes for several days with a loaf of soda bread or two thrown in the mix. So without further ado…
Here’s what you’ll need:
- 2 c. flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 4 eggs, well beaten
- 2 c. buttermilk
- 1/2 c. milk
Combine dry ingredients. Beat eggs and add buttermilk and milk. Add dry ingredients to the wet mixture, and whisk it up well. Recipe can also be used for waffles if you add a bit more milk.
I like to use a standard two once ladle to portion out the batter. Wait till the pancake forms those bubbles on the surface before flipping it over. Then, a minute or two and add it to the stack. Stack them up butter them down, yes you should use real butter, and a touch of maple syrup. Yes, the real stuff. I know the price on this stuff has gone through the roof recently, but, as I only use a small amount, a little goes a long way.
It is my humble opinion from where I’m standing on my soap box, that people who overindulge and smother their pancakes in those imitation maple flavor ‘breakfast’ syrups of high fructuous corn syrup should just stick to making those cheap pancakes from boxed pancake batter cause your not going to taste the pancake anyway. Humph!