So I had lots of extra buttermilk to use up, hence the bread in the earlier post. I hate to throw things out so we have been on a buttermilk extravaganza. And I would like to announce it is finally gone.
Buttermilk Pancakes
Recipe from Cooking Light, The Complete Cookbook
1 cup all-purpose flour
2 T. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1 cup low fat buttermilk
1 T. veg. oil (I used Canola)
1 large egg, slightly beaten
- Lightly spoon flour into a dry measuring cup, level with a knife. Combine flour, sugar, baking powder, and baking soda in a large bowl. Combine buttermilk, oil and egg; add to flour mixture, stirring until smooth.
- Spoon about 1/4 cup batter onto a hot nonstick griddle. Turn pancakes when tops are covered with bubbles and edges look cooked.
The Verdict: Good I Think...The boys scarfed them down in about 30 seconds and were out the door.....Oh yea I forgot early Monday meetings at work.
Ok one last use for Buttermilk: A Quick and Easy Chicken Marinade.
1/2 cup buttermilk
squeeze of a small lemon
2 cloves garlic, minced
sprinkling of pork and poultry seasoning
salt and pepper
Marinate chicken for about 4 hours, then grill.
The verdict: Chicken was very moist. I served it with asparagus and homemade buttermilk bread. It was an easy but filling Sunday afternoon dinner.
