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Shelf-stable buttermilk — biscuits, pancakes, fried chicken brine
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Inventive pastry — compost cookies, crack pie, cereal milk soft serve
Water-sealed French crock keeps butter soft without refrigeration
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Shelf-stable buttermilk — biscuits, pancakes, fried chicken brine
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Inventive pastry — compost cookies, crack pie, cereal milk soft serve
Water-sealed French crock keeps butter soft without refrigeration
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In a large bowl, whisk together the flour, baking soda, salt, and sugar. Add the buttermilk and whisk, just until all dry ingredients are moistened. Add egg and melted butter and whisk till incorporated. Batter will be bit lumpy. Coat a stovetop griddle or large pan with nonstick cooking spray. Using a 1/3 cup measure, pour out a scant 1/3 cup of pancake batter on to griddle or pan. Repeat, leaving some space between pancakes. Cook for about 2 minutes or until lightly browned on the bottom. Use a spatula to carefully flip the pancakes. Make a small indentation with the spatula on top of each pancake and dot with a bit of butter. Allow to cook for another minute or two and remove to a platter. Keep warm while cooking remaining pancakes. Serve with butter, maple syrup, berries, or any other pancake toppings of choice.