6 EASY BUTTERMILK SUBSTITUTES (HOW TO MAKE BUTTERMILK ...
Out of buttermilk? No worries! Learn all about common buttermilk substitutes as well as how to make easy homemade buttermilk.
Provided by Katie
Total Time 10 minutes
Prep Time 10 minutes
Cook Time 0S
Yield 1
Number Of Ingredients 2
Steps:
- Measure 1 tablespoon of fresh lemon juice or white vinegar into a 2 cup glass measuring cup.
- Then, add the whole milk, pouring until the total amount of liquid (the milk plus the lemon juice or vinegar) equals one cup. The amount of milk added will be slightly less than 1 cup of whole milk, or a "scant" one cup (specifically, it will be 1 tablespoon less than 1 cup).
- Next, let the lemon juice or white vinegar and whole milk mixture sit for 10 minutes at room temperature. The mixture should look curdled.
- Stir the mixture and now you have homemade buttermilk for your buttermilk substitute! Use it 1:1 with whatever recipe you have that calls for buttermilk.
- Alternatively, if you don't have fresh milk, you can combine 1/3 cup powdered milk + 1 cup water.
- Then, add 1 tablespoon white vinegar.
- Let sit for 10 minutes before using.
Nutrition Facts : Calories 39 calories, CarbohydrateContent 3 grams carbohydrates, CholesterolContent 6 milligrams cholesterol, FatContent 2 grams fat, FiberContent 0 grams fiber, ProteinContent 2 grams protein, SaturatedFatContent 1 grams saturated fat, ServingSize 1, SodiumContent 27 grams sodium, SugarContent 3 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 1 grams unsaturated fat
BUTTERMILK PANCAKES RECIPE: HOW TO MAKE IT
You just can't beat the best buttermilk pancake recipe for a down-home hearty breakfast. Pair it with sausage and fresh fruit for a mouthwatering morning meal. —Betty Abrey, Imperial, Saskatchewan
Provided by Taste of Home
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 2-1/2 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the flour, sugar, baking soda, salt and baking powder. In another bowl, whisk the eggs and buttermilk until blended; stir into dry ingredients just until moistened., Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top. Cook until second side is golden brown. , Freeze option: Freeze cooled pancakes between layers of waxed paper in a freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 6-10 minutes. Or place a stack of 3 pancakes on a microwave-safe plate and microwave on high until heated through, 45-90 seconds.
Nutrition Facts : Calories 270 calories, FatContent 3g fat (1g saturated fat), CholesterolContent 89mg cholesterol, SodiumContent 913mg sodium, CarbohydrateContent 48g carbohydrate (11g sugars, FiberContent 1g fiber), ProteinContent 11g protein.
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