In the kitchen, butter makes everything better! When it comes to baking, the same can be said for buttermilk. It lightens muffins, makes pancakes legendary and is even a hidden gem when frying chicken.
Originally, buttermilk was the liquid left behind after churning butter out of cream. This type of buttermilk is known as traditional buttermilk. If you don’t have any in the fridge, it’s easy to make: take one cup of milk (full fat works best, but reduced fat will work too) and 1 tbsp of either white vinegar or lemon juice. Mix and leave for 10 minutes, and you’re ready to go.
Buttermilk pancakes are ideal for a lazy weekend breakfast. The following recipe makes a good amount – if there are any leftovers, the pancakes freeze well.
1 1/2 cups of plain flour
2 tbsp sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup melted butter
1 cup buttermilk
Mix all ingredients with a whisk until you have a smooth, fairly thick batter. If it seems too thick (won’t pour off a spoon freely), add a touch more milk. Cook in a greased pan (use light vegetable oil and butter combined in the pan to enjoy the buttery flavour without it burning).
For more exotic pancakes, cook on one side, and sprinkle blueberries, chocolate chips or other goodies on just before flipping.
Once the pancakes bubble, flip and cook on the other side.
Seve with yoghurt, fresh fruit, bacon, cooked banana, maple syrup or your own special topping!
Tip: If you want a sleep-in and have smallish people in the house, make a stack in the evening and leave them on the bench…they will love being able to do a bit of their own ‘hunting and gathering’and you’ll enjoy a few minutes more slumber before the “we’re huunngggrryyy” chorus begins.