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