It's finally here!!!! After testing, and testing, and testing
all sorts of buttermilk pancake recipe we've finally come up with Cade and the girls say is finally the award winning, melt in your mouth buttermilk pancake recipe!!
Not exact matches
This will create a
sort of faux «
buttermilk».
I end up making sour milk with a dash
of white vinegar and subbing it for the
buttermilk, but the fact that the recipe contains an inconvenient ingredient
sort of subtracts from the «perfectness»
of the recipe for me (yeah, I'm a weirdo).
They are brown and
sort of lumpy and wrinkled, and the beautiful green tomato inside is hidden by the
buttermilk and flour coating.
Made mostly
of almond paste and eggs, it's
sort -
of a cake version
of these macaroons, flooded with a simple, smudge - proof
buttermilk glaze.
A couple notes... Instead
of making a more traditional
buttermilk dressing here, I made a
buttermilk vinaigrette
of sorts.
(This is to make some
sort of «
buttermilk» which will help your coconut flour pancakes be fluffy)
Over the years, the biscuit has become my basic biscuit / shortcake recipe and have applied all
sorts of variations: half whole wheat pastry flour, added blueberries to the biscuit, molded them instead
of dropped, when I don't have
buttermilk, I've subbed yogurt thinned with a little milk.
I made a big batch
of dill
buttermilk dressing — it's really a ranch dressing with dill as the star — for this salad and have been dipping into it all week for all
sorts of things — with carrot sticks, as a sandwich spread.
This is the
sort of thing that makes me so happy I keep powdered
buttermilk on hand.