My two sons LOVE breakfast. My daughter, however, not so much! Anyway, I have made thousands of pancakes and waffles throughout my adult life and have usually used regular milk. This was due to two reasons: 1. I always have regular milk in my refrigerator and 2. Buttermilk is more expensive than regular milk so I didn’t purchase it.
- Buttermilk is acidic. This helps baked goods in two ways.
- It invigorates leavening agents (yeast, baking soda, and baking powder)
- It helps a gorgeous browning of your goods
- Buttermilk’s acidity also helps marinades tenderize meats and give marinades a tangy flavor
- Buttermilk’s cultures are what make it thick and creamy and may give some of the same health benefits as yogurt cultures. These also improve texture and aroma of baked goods while also extending their shelf life
Homemade Cultured Buttermilk
- You can substitute 3 cups of skim, 1%, 2% or whole milk for the dry milk/water mixture. The higher the fat content the thicker your buttermilk will be.
- Keep 1 cup of your buttermilk as starter for your next batch.
- The 1 to 3 ratio (1 cup buttermilk/3 cups milk) is what is important. So if you only have 1/2 cup of buttermilk, then just add 1 1/2 cups of milk.