Buttermilk Pancakes

Childhood traditions

This tip comes from one of my brothers and his wife. Pancake breakfasts have long been a tradition in my family, since I was a kid. My mom would prep them for us before school during the week, and on Saturday mornings, my dad would pour the batter onto the griddle - into the shape of Mickey Mouse ears or alphabet letters - dotted with chocolate chips or ripe blueberries.

Recently, my brother said they cooked up buttermilk pancakes at his house - without buttermilk.

To quote the pancake master: Honestly, the pancakes were exceptional this way, maybe the best we've made in a long time.

How does it work?

All you need is a lemon and a cup of regular milk.

Squeeze a fresh lemon, and stir 1 TBSP of the juice into one cup of milk. Let it stand at room temperature for a few minutes to allow curdles to form. Use it in place of buttermilk in your favorite buttermilk pancake recipe.

My suggestion for that extra freshly squeezed lemon juice? Stir it into some sparkling water and you have a light, healthy, unsweetened refreshment on your hands.  

What are your favorite pancake toppings? I can't resist Nutella, chocolate chips or fresh homemade whipped cream. Strawberries and blueberries come in second. One thing's for sure - NO BANANAS! (I'm allergic) 

Let me know your topping suggestions, in the comments.