Tag Archives: buttermilk

My Favorite Buttermilk Pancake Recipe.

I found this buttermilk pancake recipe many years ago in the newspaper. I am sure it had context at some point, but all I have now is a very yellowed shred of paper. I searched the name of the recipe and found that it is fairly famous. It is the Bette’s Diner Buttermilk Pancakes recipe. Near as I can tell this is a recipe from a book called “The Pancake Handbook: Specialties from Bette’s Oceanview Diner” written by Steve Siegelman, Bette Kroening, and Sue Conley. All of the website links for Bette’s Diner brought up errors as though they no longer existed.

Not sure what this means, but it does not change that this has been my FAVORITE pancake recipe for as long as I knew there was something other than Aunt Jemima. I even remember the insane, crazed excitement I felt the first time I got to make this recipe for my parents, it was the best I told them. They did approve! I can’t be certain, I mean it could be the buttermilk, but I have always thought that it was the load of butter that made this recipe so darn good.


2 C flour

2 T sugar

2 t baking powder

1/2 t kosher salt

1 t baking soda

2 eggs

2 C buttermilk

1/2 C milk

1/4 C butter, melted

butter for the skillet

Combine dry ingredients, mixing to ensure everything is evenly distributed. Add wet ingredients and mix. Batter will be lumpy and thick. Rest batter for 5 minutes while griddle heats.

Heat griddle or skillet over medium heat. Melt butter and add one scoopful of batter at a time. When the pancakes are are really bubbly and looking a little done on the edges, flip them to finish cooking.

Enjoy, really, really, enjoy!

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Filed under Bread, Breakfast, Vegetarian

Buttermilk Breakfast Biscuits.

Everyone needs a good biscuit recipe. Whether you like biscuits and jam or biscuits and gravy, there is no replacement for the homemade deal. I have been trying recipes for what seems like forever. I have had them come out like hockey pucks, full of butter that didn’t process correctly, or burned on the bottom and doughy inside. But this recipe is simple and straightforward and produced a consistently good biscuit. Mine tend to be on the short side so my next task will be perfecting tall biscuits. But I am going to use this recipe and process as my base.

If you want to add chives or small bits of cheese I think this recipe could easily handle it, but I have not tried, so if you do let me know how it goes!

Ingredients (makes 8-10 biscuits)


2 C flour + flour for the work surface
1/2 t kosher salt
1 T baking powder***
5 1/2 T unsalted butter
3/4 C buttermilk (+ 1 T if needed)***

Cut butter into small chunks and place in the freezer. Pre-measure buttermilk and also place this in the freezer. Preheat oven to 450 degrees. In a food processor combine flour, salt, and baking powder. Whir to mix ingredients for 5 seconds. Remove butter from freezer and add to the food processor. Pulse mixture 15 times, then mix for 5 seconds until butter is mixed in and mixture looks like course cornmeal. Add buttermilk and mix to combine, about 10 seconds. Mixture will ball up and be sticky.

Remove to a floured surface with a spatula. Avoid touching the dough too much, you want the milk and butter to stay cold. Flatten the dough with your hands to about 1/2 inches tall. Using a biscuit cutter or a glass, cut biscuits into rounds. reshape dough by folding it onto itself and patting down after cutting your first round of biscuits. If you prefer rough shaped biscuits, shape dough into a square or circle and cut into preferred shapes. Place biscuits on a silpat or parchment paper lined cookie sheet.

Bake for 15 minutes or until golden brown. Remove and eat hot. We doused ours in creamy gooey sausage gravy!



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Filed under Bread, Breakfast

Homemade Butter (without the cow).

I was lucky enough to stumble across this concept for making homemade milk and buttermilk. Now, this does not pencil out to be less than purchasing butter and buttermilk separately, but it is way more fun! In all this recipe cost me $1.37 more than just buying the ingredients pre-processed.

As I continue down my path of thinking outside the proverbial store bought box this is a great addition to my recipe box of staples. This is just the base for so many more pantry recipes that you will see. As a matter of fact, I am already planning to make buttermilk blue cheese dressing with the wonderful buttermilk by product that I will get as a result of this recipe…stay tuned!


1 quart heavy cream (not ultra pasteurized)

Using a stand or hand mixer whip cream on medium-high until it begins to stick to the sides and form what looks like butter, this will take about 8-10 minutes. Use a sieve to strain off buttermilk, pressing butter to get all of the liquid out (you can squeeze it in your hands if you need to). Mold into your shape of choice, like a ball or into the container you will store it in. Reserve buttermilk for other uses. Store butter in refrigerator for two weeks.


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Filed under Condiments and Seasonings, Gluten Free, Grain Free, Outside of the Box