Difference between revisions of "Buttermilk pancakes"
From Burden's Landing
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(More on yogurt substitute) |
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Serves 6 people. Do a 1/3 portion for 2 people, 1/2 portion for 3, adjusting the liquid accordingly. (I use a whole egg for smaller portions, then decrease the buttermilk / yogurt + milk.) | Serves 6 people. Do a 1/3 portion for 2 people, 1/2 portion for 3, adjusting the liquid accordingly. (I use a whole egg for smaller portions, then decrease the buttermilk / yogurt + milk.) | ||
I never have buttermilk in the house, so I use plain yogurt + milk, and I think it works really well — possibly better than buttermilk. I use at least 1/4 cup yogurt to 1 cup milk, but adding a greater proportion of yogurt is fine, possibly even better. | |||
As last resort, you can also use lemon juice and milk. See [https://www.washingtonpost.com/news/voraciously/wp/2020/06/15/the-proof-is-in-the-pancakes-adding-lemon-juice-or-vinegar-to-milk-is-a-bad-buttermilk-substitute/ this piece] for more on substitutes for buttermilk. | |||
[[Category:Recipe]] [[Category:Food]] | [[Category:Recipe]] [[Category:Food]] | ||
Latest revision as of 14:39, 15 October 2023
Dry Ingredients
- 1 cup flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- 1 tablespoon brown sugar, firmly packed
- 2 tablespoons olive oil
- 1 egg
- 1¼ cups buttermilk (or 1/4 cup yogurt + 1 cup milk; see below)
Recipe
- Sift dry ingredients together in large mixing bowl.
- In another bowl, mix the wet ingredients well, in the order listed above.
- Combine the dry and wet ingredients and stir until the ingredients are just blended.
- Cook pancakes at medium/low heat, flipping when the surface appears bubbly.
Serves 6 people. Do a 1/3 portion for 2 people, 1/2 portion for 3, adjusting the liquid accordingly. (I use a whole egg for smaller portions, then decrease the buttermilk / yogurt + milk.)
I never have buttermilk in the house, so I use plain yogurt + milk, and I think it works really well — possibly better than buttermilk. I use at least 1/4 cup yogurt to 1 cup milk, but adding a greater proportion of yogurt is fine, possibly even better.
As last resort, you can also use lemon juice and milk. See this piece for more on substitutes for buttermilk.
