Brunch and breakfast are the things I live for on the weekends, so a few years ago I searched high and low for a recipe to see if I could recreate IHOP's buttermilk pancakes. I didn't find the exact recipe, of course (it’s their little secret), but I did find an extremely close match which I've been making ever since; the pancakes are so yummy and fluffy that I cannot, will not revert back to boxed pancake mix.
The problem with making buttermilk pancakes from scratch is that buttermilk is not sold in small quantities and I always end up wasting about ½ of the container because I didn't make enough pancakes before the buttermilk expired. I could have used it for baking so that it didn't go to waste, but I didn't think that far ahead.
I also searched around to see if buttermilk was sold in pint size quantities, but it wasn't, so I did the next best thing, which was to see if I could make it on my own.
I found a few different ways to make it but the recipe I went with consisted of:
¾ cup plain yogurt (I used Fage plain Greek yogurt and it worked fine)
¼ cup milk
½ tsp white vinegar
I really wasn't sure how these yogurt based pancakes were going to turn out, but DAMN! They were delicious! And I enjoyed hearing the satisfied grunting noise that came from Edward after he took his first bite. No words needed... I feel you, Boo!
Strange things get me excited so the fact that I was able to make my own buttermilk was the highlight of my weekend. As I skipped through my kitchen, I probably repeated the ingredients to Edward about it three times, even though he heard me the first time and he really could care less about ingredients.
Here’s to never buying buttermilk again!
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