This recipe is taken from the 1991 Milk Calendar. Buttermilk may surprise you. It is actually very low in fat and contains less calories per cup than 2 % milk.
- Prep: 5 min
- Cooking: 5 min - 10 min
- 2 eggs
- 2 cups (500 mL) buttermilk
- 1 1/2 cups (375 mL) all-purpose flour
- 1 tbsp (15 mL) sugar
- 1 tsp (5 mL) baking soda
- 1/4 cup (60 mL) butter
- Maple syrup
Beat eggs with buttermilk in a medium size bowl.
Combine flour with sugar and baking soda. Stir together well. Mix dry ingredients into milk mixture. Stir only until blended.
Melt butter in a large skillet. Stir melted butter into batter.
Return pan to medium high heat. Using a 1/4 cup (60 mL) measure, spoon batter into pan, making 4 to 5 pancakes at a time. Cook on 1 side until surface loses its sheen and small bubbles appear. Flip and cook other side 1 to 2 min. Repeat until all batter is used. If pan begins to stick, brush with a little butter between batches.
Serve with maple syrup if desired.
Traditionally, buttermilk is the whitish liquid that separates from the cream when making butter. Today, it is obtained by adding a bacterial culture to skimmed or partially skimmed milk.
You can replace buttermilk by sour milk. To make it, add 1 tbsp (15 mL) of white vinegar (or lemon juice) to 1 cup (250 mL) milk. Let rest a few min before using.