I could live without buttermilk but the wife likes in in pancakes. They now have dried buttermilk in the baking section and we keep some around for that rare need.
As for me, the pancakes I like are made with yeast and have to be mixed up the day before so they have a nice sour tang to them.
When I buy a quart of buttermilk, some gets used in whole whole-wheat pancakes, and some gets made into Hidden Valley ranch dressing. Buttermilk also makes awesome cornbread.
I drink any left after that, because I love it.
No. Where is the buckwheat?
It sounds like the international baking powder cabal got to you.
Baking soda has been working fine for me.
I probably would have gotten rid of both long ago in if I had carbonated milk for my pancakes.
Thanks for the idea. I’ve never thought of yeast in pancakes. I don’t think I’ll leave it over night because I’m not looking for a tangy taste.
I tried it today with a little bit of yeast and let it brew for an hour. Looked bubbly, but they didn’t rise terribly high. It’s not a big problem for me. Maybe adjusting things will make them loftier. The taste is slightly different from the lack of any baking whatever. I expect if I keep making them like this I’ll find regular pancakes funny tasting.
I suppose I’d rather eat more yeast spores then chemicals. The truth can sound weird sometimes.
Came to post this. Great stuff.
Really good with some dark chocolate chips tossed in as well.
Yep, that stuff is great.
I only make pancakes about 6 times a year, so it doesn’t make sense for me to have pancake mix (plus most of the pancake mixes I’ve seen are only about one or two steps away from making it from scratch, anyway. Making pancakes from scratch takes me maybe an extra minute vs making it from a mix. Maybe.)
Pancakes is the only thing I “cook.” And yes, I use a mix. Been cooking them for my sweetie ever since before we were married and were students in Hawaii. Eating them now makes us feel we’re back there.
No, I just understand the difference. They aren’t interchangeable in recipes. Even you claimed you don’t use a 1:1 substitution.
Yeah, as someone who has screwed up a recipe before using baking soda instead of powder, there definitely is a difference. Unreacted baking soda (which is what happens if you don’t have enough acid in your mix) leaves a chemically, slightly bitter taste behind. Most recipes do have some sort of acid in them (especially if you do buttermilk pancakes), but I’m surprised a simple 1 for 3 substitution in the OP’s recipe would work in terms of giving anywhere near equal amount of “lift” to the pancakes, or even have enough acid to react all that baking soda. To be sure, you don’t even need any type of leaven in pancakes, if you don’t mind thin styles like crepes. Or you can even use soda water to help them fluff up.
But, yeah, baking soda and baking powder? Certainly not interchangeable. You can always add tartaric acid (cream of tartar) or similar to baking soda to make your own baking powder, but even most commercial baking powder formulations are a little bit different than that, having both heat-activated and chemical activated components for leavening.
So, what you’re saying then is you corrected me on something that needed no correcting. Correct!
I have no idea what you mean.
The best pancakes I ever had were on New Year’s Morning. My hostess used bisquit (I think) and left over egg nog. This could be the receipe