This is a quick recipe that you should keep on hand for those days you want buttery, buttermilk pancakes — but don’t have real buttermilk. Oh noes!! Don’t worry, adding a little acid to whole milk will pretty much give you the same result. I love my pancakes all kinds of ways, fluffy diner-style, griddle-style with the crispy-buttery edges, you name it, I’ll eat it. These particular pancakes are for those of you who’ve asked me over and over “Resha, how on earth do you get the crispy buttery edges??” Well, here you go. This is my method and it never fails.
When you add the vinegar to the milk, it will start to curdle almost immediately. Let it do it’s thing for 5-10 minutes before using. The pancake batter should be free of super large lumps, but smaller ones should still remain — they will cook out. Allowing the batter to rest 10-20 minutes will allow the flour to fully hydrate. This batter can be made a day ahead, but don’t let it sit in your fridge longer than 24 hours. Please use real butter for this recipe, if it’s in a tub, it’s probably not real butter. As a matter of fact, if it doesn’t SAY butter (salted, or unsalted) on the label, it’s definitely not real butter. The only time you should ever use fake butter is if you’re trying to watch your cholesterol or your doctor told you to do so, otherwise, don’t cheat yourself of fantastic flavor and results.
A few things:
- Use just 1 tablespoon of vinegar per cup of milk. I made an error on the video, so ignore that.
- You can use milk for this recipe without the vinegar — they’re still delicious
- You can use real buttermilk (without the vinegar of course) — they’re even better
- You can use a different acid, such as lemon juice, in place of the vinegar added to your milk — they’re still bomb
- This recipe is extremely basic and flexible. Try adding different extracts, spices, citrus zests, and more.