It is Saturday Morning and I love to make buttermilk pancakes on Saturdays! The problem is I always buy a half gallon of buttermilk and then I use 2-3 cups and the rest of the carton goes bad. Because of this I have had to search for a few other recipes to use buttermilk in and this is what I have found:
Corn & Blueberry Pancakes
I lived in Minneapolis and there is a little diner that I frequented called the Ideal Diner. They serve the best pancakes that are the size of your head. One of the main ingredients in the mix is cornmeal. I have not been able to duplicate the recipe, but this one featured in Family Circle (March 2012) comes real close. I suggest Hodgson Mill 100% Whole Grain Stone Ground Yellow Corn Meal for this recipe.
1½ cup all-purpose flour
1½ cup yellow cornmeal
½ cup sugar
1½ teaspoon baking soda
½ teaspoon salt
3 cups buttermilk, room temperature
2 large eggs, room temperature
4 tablespoons vegetable oil
2 cups fresh or frozen blueberries (optional)
Butter and maple syrup, for serving (optional)
1. Heat a griddle or two large nonstick skillets over medium-low heat. (Tip: When I first made these I burned a few batches. Unlike regular pancakes that usually need 400°F to cook these do better at around 300°F.) Heat oven to 200°F.
2. In a bowl, whisk flour, cornmeal, sugar, baking soda and salt until blended. Make a well in the center. Whisk buttermilk, egg and oil in a bowl; add to flour mixture. Gently whisk just until moistened. Fold in blueberries.
3. Using a ladle, drop batter in scant ⅓-cup rounds onto hot griddle. Let cook 2 to 3 minutes until edge is firm and bubbles form. Carefully flip over and cook an additional 2 minutes. Keep pancakes warm on a cookie sheet in a 200°F oven.
4. Repeat with remaining batter. Serve with butter and maple syrup, if desired.
Buttermilk Panna Cotta with Minted Citrus Salad
This recipe came out in a February issue of All You magazine I thought it looked good but wondered why it was in a February issue. Most of us in the north do not have access to fresh mint in February. This year though it is April and my mint is springing up so I figure now is a good time to make this. Also, the panna cotta tastes just as yummy without fruit. It has the texture of Greek yogurt with a sweet sugary flavor.
For the Panna Cotta:
1¼ teaspoons plain gelatin
1½ cups heavy cream
½ cup plus 3 Tbsp. sugar
½ cup buttermilk
1 tablespoon lemon juice
For the Citrus Salad:
1 pink grapefruit
1 tablespoon sugar
1 tablespoon minced fresh mint
1. Pour ¼ cup cold water into a bowl; sprinkle gelatin on top. Let stand 10 minutes. In a pan over medium heat, mix cream and sugar. Cook just until mixture begins to bubble. Add gelatin; stir until dissolved. Stir in buttermilk and lemon juice. Divide custard among 6 6-oz. glasses. Cover with plastic wrap; chill for at least 8 hours.
2. Make salad: Cut off top and bottom of grapefruit. Slice off peel and white pith. Working over a bowl, cut in between membranes to extract segments. Repeat with oranges. Add sugar and mint. Let stand 10 minutes; drain. Uncover panna cotta, top with citrus salad; serve.
All You February 2011:
Cranberry Soda Bread
I have saved this from an October 2001 Family Fun magazine. It states, “If you’re not already a fan of soda bread, you will be after you’ve tried this variation. To achieve the right texture, you should cool it before serving.” Soda bread has a dry consistency and is excellent for dipping in soups.
½ cup old-fashioned oats
1¾ cups buttermilk
⅓ cup honey
2 tablespoons vegetable oil
3 cups all-purpose flour
½ cup whole-wheat flour
1 ½ teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 cup dried cranberries
1. Heat the oven to 400°. Lightly oil a large baking sheet and dust it with cornmeal. Measure the oats into a bowl, then stir in the buttermilk, honey, and oil.
2. In a large bowl, combine the remaining ingredients and make a well in the middle. Pour the liquid into it and stir briskly with a wooden spoon until the dough pulls together in a shaggy mass.
3. Let the dough rest for 3 minutes. Turn it onto a floured surface and gently knead the dough for about 30 seconds.
4. Divide it in half and form each half into a football shape with rounded ends. Place the loaves on the baking sheet with plenty of room between them and cut a shallow slit down the center of each.
5. Bake the bread for 20 minutes, then reduce the heat to 375° and bake another 25 minutes, or until the loaves are golden and crusty and the bottoms sound hollow when tapped. Cool before serving. Makes 2 loaves.
I love Alton Brown’s show “Good Eats” on Food Network and this recipe comes from the episode Wonderous Waffles. This is the most requested breakfast at our house.
7 ounces all-purpose flour, approximately 1½ cups
1¾ ounces sugar, approximately 3 tablespoons
1½ ounces cocoa powder, approximately ½ cup
1 teaspoon baking powder
1 teaspoon salt
½ teaspoon baking soda
3 whole eggs, beaten
2 ounces unsalted butter, melted and slightly cooled
1 teaspoon pure vanilla extract
16 ounces buttermilk, room temperature*
4 ounces chocolate chips, approximately ¾ cup
Vegetable spray, for waffle iron
1. Preheat waffle iron according to manufacturer’s directions.
2. In a medium bowl whisk together the flour, sugar, cocoa powder, baking powder, salt, and baking soda.
3. In another bowl beat together the eggs and cooled melted butter (eggs will cook if butter is too warm) and vanilla, and then add the buttermilk.
4. Add the wet ingredients to the dry and stir in the chocolate chips just until combined.
5. Allow to rest for 5 minutes.
6. Ladle the recommended amount of waffle batter onto the center of the iron.
7. Close the iron top and cook until the waffle is crispy on both sides and is easily removed from iron. Serve immediately or keep warm in a 200°F oven until ready to serve.
*Buttermilk and eggs should almost always be used at room temperature in baking recipes. If it is possible measure the buttermilk and leave it and the eggs out 20-30 minutes before you make the recipe.
What is your favorite recipe with Buttermilk? Add your link in the Comments!