Tuesday, September 27, 2011

August's Au Lait du Mois: Buttermilk

In an effort to catch up on my Au Lait du Mois posts, I made buttermilk for August and buttermilk cheese for September. Stay tuned for the buttermilk cheese post coming tomorrow.

Other than making buttermilk cheese, what does one do with buttermilk? I make pancakes. Specifically, I make 45 rpm Pancakes from The Grit Cookbook: World-Wise, Down-Home Recipes. The recipe follows the buttermilk recipe.

Buttermilk adapted from Ricki Carroll's Gourmet Home Dairy Kit
  • 1 qt whole milk (I used unhomogenized raw whole milk from Sprout's)
  • 1 packet direct set buttermilk starter
  • 2 qt. pot
  • Dairy Thermometer
  • Slotted spoon

  • Pour the milk into a 2 qt. pot and affix the thermometer in a readable position.
  • Heat the milk to between 86°F.
  • Add the starter; let the milk set undisturbed at room temperature (72°F) for 12 hours, or until coagulated.
  • It is now ready to use, and will keep for up to 1 week stored in the refrigerator.

45 rpm Pancakes adapted from The Grit Cookbook: World-Wise, Down-Home Recipes.
Yields 6 to 8 seven-inch pancakes.
  • 1 C all-purpose flour
  • 1 C whole wheat flour
  • 2 t sugar
  • 1 t baking powder
  • 1/2 t baking soda
  • 1/4 t salt
  • 2 large eggs, beaten
  • 1/4 C melted butter
  • 2 C buttermilk
  • 1/3 C water
  • 1 t pure vanilla extract
  • Preheat griddle or lo-inch nonstick skillet over medium heat.
  • Sift flours, sugar, baking powder, baking soda, and salt into a large mixing bowl.
  • In a smaller bowl, stir together eggs, butter, buttermilk, water, and vanilla extract.
  • Stir wet ingre­dients into dry ingredients just until fully blended. (Batter can be somewhat lumpy. Do not overmix.)
  • Test the temperature of the griddle or skillet by flicking a few drops of cold water onto it—if drops bounce and sputter, rather than merely steaming or boiling, the griddle is ready for use. Lightly coat the cooking surface with butter, vegetable oil, or, if you're really gluttonous, bacon grease.
  • For each pan­cake, ladle 1/3 to 1/2 cup batter onto the griddle or skillet from a steady height of 2 to 3 inches.
  • When bubbles first appear on uncooked side, begin checking for proper brown­ing on cooked side. When lightly browned, flip and finish cooking.
  • Serve immediately or keep warm in a preheated 20o°F oven while the rest are being cooked.

Previous Au Lait du Mois:

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