“Some old-fashioned things like fresh air and sunshine are hard to beat. In our mad rush for progress and modern improvements let's be sure we take along with us all the old-fashioned things worth while.” Laura Ingalls Wilder

Thursday, March 25, 2010

All Things Buttermilk

When you have a continual supply of cultured buttermilk at your disposal ... and you want to keep it fresh by recharging a new batch each week ... it's good to have a few recipes to make use of it.  We often include buttermilk in fresh/frozen fruit smoothies ... and it's a great addition to homemade bread dough.  Today I'll post my recipe for buttermilk pancakes.

Best Buttermilk Pancakes

1 cup whole wheat pastry flour
1 teaspoon aluminum free baking powder
1/2 teaspoon aluminum free baking soda
1/4 teaspoon sea salt
1 tablespoon organic cane sugar
1 large egg
1-1/2 cups buttermilk
2 tablespoons melted butter

In a large bowl combine dry ingredients.  In a separate bowl mix the buttermilk and egg ... slowly whisk in the melted butter.

Cook on a lightly oiled hot griddle (med-high heat- use a little butter or 1/2 tsp bacon drippings if you make bacon).  Test the griddle with a drop or two of water ... it should sizzle/dance.  Using a 1/2 cup ladle, spoon the batter in rounds on the griddle.  Cook until they just start to bubble and are a tiny bit dry around the  edge.  Flip and cook on other side.  Keep warm in preheated oven until all pancakes have been cooked.  Serve with maple syrup. Makes about 8-9 6-inch pancakes.

Photo credit:  Carl Larsson 

How to make cultured buttermilk

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