Old-Fashioned Whole Wheat Buttermilk Pancakes
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Gregg & Hallee
[...] Buttermilk Pancakes by Hallee the Homemaker [...]
I have a question – you use buttermilk a lot in your recipes. It’s not something that I normally keep on hand in my kitchen, so much so that I do keep powdered buttermilk on-hand for those occasions when I do make a recipe that calls for it.
I have used “real” buttermilk in the past, but it has been a while. In my experience, there is a difference in texture/flavor in baked goods (like pancakes or biscuits) but not necessarily in something cooked – like fried chicken.
So do I accept the mediocrity of my powdered buttermilk? Or should I start keeping real buttermilk on hand in my fridge? What do you think?
I’ve never used powdered buttermilk, so I’m not certain but I think that I would be able to taste a difference. Have you noticed a difference in how the leavening reacts to the buttermilk? Do you need to up your baking powder when you use the powdered buttermilk?
One thing you can do, in baking, is to mix 1 cup milk with one Tablespoon lemon juice or white vinegar. It will produce a good substitute for buttermilk that shouldn’t affect the taste.
Just to let you know that I made the pancakes this morning and they are great! They puffed up so nicely and were very easy. A little butter, a little maple syrup, wonderful! Thank you for sharing!
I am so glad you liked them – thank you so much for the feedback! I LOVE this pancake recipe.
What I really meant to say in my comment was that I’m always a little surprised when a whole grain flour product actually tastes good. I, like many people, grew up eating white flour and have had difficulty acquiring a taste for whole grain foods. However, I am finally coming across recipes, like yours, where the food DOES taste good, and I’m especially looking forward to trying your hamburger bun recipe because I’ve never mastered a good bun that isn’t heavy. Thank you for sharing your successful recipes and tips so we don’t have to play around with it as much. Also can’t wait to try your mayonnaise. I can make pretty good mayonnaise, but I hate the taste of it with olive oil, which I’ve been trying to use. I think that since we don’t use all that much mayo any more, a little safflower oil might be just the ticket. Now I’ve just gotta find some. I’ve been using Chaffin’s olive oil, grown organically in California, and I like it just fine, but don’t agree with the claims that its lighter taste makes good mayo. It still tastes like olive oil to me ;(
One question: is your name pronounced “Haylee” or “Hallie” or “Hawlee”? I just like to say it correctly when I tell others about your site.
Shalom!
Naomi
Hal rhymes with Pal, Lee sounds like, well, Lee.
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God Bless and don’t forget to try the Oatmeal Blender Waffles. Holy cow! Really delicious!
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God Bless,
Gregg
Yes, I’ve already done those, Sue Gregg’s recipe right? You are right, they are awesome! I’m one of those people who want to eat right but it needs to actually be an enjoyable experience. Anybody can eat cardboard. Except me. :)
Later!