I woke up this morning craving buttermilk pancakes. The fact that I had no buttermilk in the fridge didn’t faze me. The thrifty cook can easily make her own buttermilk – see the recipe below for the instructions.
Timesaver tip: If you use a 2-cup measuring cup, you can mix the rest of the ingredients right in, and save yourself a whole lot of clean-up.
Place 1 tablespoon of white vinegar or lemon juice in a liquid measuring cup and top up with milk to make 1 cup. Give it a stir, and in 5 minutes – presto, you have buttermilk.
When the buttermilk is ready, add 1 cup of sifted flour, half a cup at a time. Mix with a fork. Along with the second half-cup, add 1 teaspoon baking soda and 1/4 teaspoon salt. Finally, add an egg and 1 tablespoon of melted butter. The batter will be a bit thick and gloppy at first, but as soon as you add the baking soda, it will start to bubble and lighten up. Mix well but don’t overbeat.
Heat up a small non-stick pan and add a drop or two of oil or a teensy pat of butter. Pour in enough batter to make the size of pancake that you want. I try to keep my pancakes medium-sized so they are easy to flip.
Serve with your favourite breakfast sides, or enjoy them on their own, drizzled with maple syrup.