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Classic fluffy buttermilk pancakes. My favorite variation: add chopped pecans or walnuts and sliced bananas.

1 c. flour
2 tsp. sugar
¼ tsp. salt
½ tsp. baking powder
¼ tsp. baking soda
3/4 c. buttermilk
¼ c. milk
1 large egg
2 tbs. butter, melted
Heat skillet or griddle over low heat.
Mix flour, sugar, salt, baking powder, & baking soda in medium bowl.
Microwave buttermilk & milk to room temperature, 20-30 seconds. Whisk in egg, butter, and vanilla.
Add wet ingredients to dry ingredients & whisk until just mixed.
Increase heat to medium & brush skillet with oil. Pour batter, about ¼ c. at a time

From: USA Today Feb 2007
This recipe is from a Savannah, GA cookbook we got on our honeymoon. As a molasses lover, it's one of my favorite quick breads.

3 c. whole wheat flour
½ c. sugar
¾ c. light molasses
2 c. sour milk (or buttermilk)
2 tsp. baking soda
1 tsp. salt
1 c. raisins
¾ c. chopped walnuts
Preheat oven to 325°.
Combine all ingredients in order listed in a large mixing bowl.
Turn mixture into two greased 9x5-inch loaf pans.
Bake 35 minutes.

Sour milk
1 tbs. lemon juice + 1 c. milk, let stand 10 minutes

From First Come, First Served...In Savannah
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