Buttermilk pancakes
These fluffy American-style buttermilk pancakes are best made fresh and served up for brunch with our decadent apple and pecan topping
Homemade buttermilk
Makes 250ml
Easy
Prep:
plus 10 mins standing
Making homemade buttermilk is surprisingly easy. Use it in pancakes and cakes, as a marinade for fried chicken or for salad dressings
Skip to ingredients
- 250ml whole or semi-skimmed milk
- 1 tbsp lemon juiceor vinegar
Nutrition: Per 100ml
- kcal60
- fat3g
- saturates2g
- carbs4g
- sugars4g
- fibre0g
- protein3g
- salt0.1g
Method
step 1
Mix the milk and lemon juice in a jug. Leave at room temperature for 5-10 mins until the milk has thickened slightly. It won’t thicken as much as traditional buttermilk, but it’s a great substitute when making scones, soda bread or pancakes. Don’t worry if the mixture looks curdled or has small white lumps in it, it will be fine once cooked.
