Blueberries are in season here and this year's crop is full of good
flavor. Mixed up my favorite pancake batter, dumped in the berries, and
breakfast was soon ready.

I use an Alton Brown recipe for the mix and put the dry ingredients
together ahead of time for four batches. One difference though. He
calls for buttermilk and I often forget to get it ahead of time so I put
powdered buttermilk in with the dry ingredients. Come breakfast morning,
I just add water instead of the bm.

Most times I make bacon first so instead of cooking them in butter, the
griddle is already to go with the bacon fat.

Ingredients

6 cups all-purpose flour
1 1/2 teaspoons baking soda (check expiration date first)
3 teaspoons baking powder
1 tablespoon kosher salt
2 tablespoons sugar
"INSTANT" PANCAKES:
2 eggs, separated
2 cups buttermilk
4 tablespoons melted butter
2 cups "Instant" Pancake Mix, recipe above
1 stick butter, for greasing the pan
2 cups fresh fruit such as blueberries, if desired
ADD CHECKED ITEMS TO GROCERY LIST
Directions

Combine all of the ingredients in a lidded container. Shake to mix.
Use the mix within 3 months.
"INSTANT" PANCAKES:
Heat an electric griddle or frying pan to 350 degrees F. Heat oven to
200 degrees F.
Whisk together the egg whites and the buttermilk in a small bowl. In
another bowl, whisk the egg yolks with the melted butter.
Combine the buttermilk mixture with the egg yolk mixture in a large
mixing bowl and whisk together until thoroughly combined. Pour the
liquid ingredients on top of the pancake mix. Using a whisk, mix the
batter just enough to bring it together. Don't try to work all the lumps
out.
Check to see that the griddle is hot by placing a few drops of water
onto to the griddle. The griddle is ready if the water dances across the
surface.
Lightly butter the griddle. Wipe off thoroughly with a paper towel. (No
butter should be visible.)
Gently ladle the pancake batter onto the griddle and sprinkle on fruit
if desired. When bubbles begin to set around the edges of the pancake
and the griddle-side of the cake is golden, gently flip the pancakes.
Continue to cook 2 to 3 minutes or until the pancake is set.
Serve immediately or remove to a towel-lined baking sheet and cover with
a towel. Hold in a warm place for 20 to 30 minutes.
Yield: 12 pancakes
Recipe courtesy of Alton Brown

Read more at:
http://www.foodnetwork.com/recipes/a...ml?oc=linkback

Ed Pawlowski wrote:
>
> I use an Alton Brown recipe for the mix and put the dry ingredients
> together ahead of time for four batches. One difference though. He
> calls for buttermilk and I often forget to get it ahead of time so I put
> powdered buttermilk in with the dry ingredients. Come breakfast morning,
> I just add water instead of the bm.

Your recipe sounds good. Question for you and others here. I've never
bought or used buttermilk. Is it really all that? Does it really make
much of a difference vs plain milk in a recipe like this?

On 7/30/2016 10:04 AM, Gary wrote:
> Ed Pawlowski wrote:
>>
>> I use an Alton Brown recipe for the mix and put the dry ingredients
>> together ahead of time for four batches. One difference though. He
>> calls for buttermilk and I often forget to get it ahead of time so I put
>> powdered buttermilk in with the dry ingredients. Come breakfast morning,
>> I just add water instead of the bm.
>
> Your recipe sounds good. Question for you and others here. I've never
> bought or used buttermilk. Is it really all that? Does it really make
> much of a difference vs plain milk in a recipe like this?
>

My understanding is the buttermilk is not just for flavor but it helps
the baking powder/soda do its thing. Improves the texture by adding
carbon dioxide to the mix as it cooks.

On Sat, 30 Jul 2016 11:01:19 -0400, Ed Pawlowski > wrote:

>On 7/30/2016 10:04 AM, Gary wrote:
>> Ed Pawlowski wrote:
>>>
>>> I use an Alton Brown recipe for the mix and put the dry ingredients
>>> together ahead of time for four batches. One difference though. He
>>> calls for buttermilk and I often forget to get it ahead of time so I put
>>> powdered buttermilk in with the dry ingredients. Come breakfast morning,
>>> I just add water instead of the bm.
>>
>> Your recipe sounds good. Question for you and others here. I've never
>> bought or used buttermilk. Is it really all that? Does it really make
>> much of a difference vs plain milk in a recipe like this?
>>
>
>My understanding is the buttermilk is not just for flavor but it helps
>the baking powder/soda do its thing. Improves the texture by adding
>carbon dioxide to the mix as it cooks.

I like to soak chicken in buttermilk prior to frying, makes a big
difference. Since I don't use it fast I fill the ice tray with the
left over and in due course tip the cubes into a baggie. They keep
quite awhile this way, saves wasting the buttermilk.

On Saturday, July 30, 2016 at 10:04:33 AM UTC-5, wrote:
>
> I like to soak chicken in buttermilk prior to frying, makes a big
> difference. Since I don't use it fast I fill the ice tray with the
> left over and in due course tip the cubes into a baggie. They keep
> quite awhile this way, saves wasting the buttermilk.
>
>
Buttermilk is soured milk so it won't go bad. I've had
buttermilk in the refrigerator for months on end. When
I've needed I just shake the carton and proceed.

On 7/30/2016 10:01 AM, Ed Pawlowski wrote:
> On 7/30/2016 10:04 AM, Gary wrote:
>> Ed Pawlowski wrote:
>>>
>>> I use an Alton Brown recipe for the mix and put the dry ingredients
>>> together ahead of time for four batches. One difference though. He
>>> calls for buttermilk and I often forget to get it ahead of time so I put
>>> powdered buttermilk in with the dry ingredients. Come breakfast morning,
>>> I just add water instead of the bm.
>>
>> Your recipe sounds good. Question for you and others here. I've never
>> bought or used buttermilk. Is it really all that? Does it really make
>> much of a difference vs plain milk in a recipe like this?
>>
>
> My understanding is the buttermilk is not just for flavor but it helps
> the baking powder/soda do its thing. Improves the texture by adding
> carbon dioxide to the mix as it cooks.

When I was a teenager, my mother used to tell us to add about a
tablespoon of white vinegar to a cup of milk to make buttermilk (let set
for a few minutes). I have not done that for years, but all the recipes
we had at that time that called for buttermilk worked well with that
"concoction."

MaryL

On 2016-07-30 1:53 PM, MaryL wrote:
> On 7/30/2016 10:01 AM, Ed Pawlowski wrote:
>> On 7/30/2016 10:04 AM, Gary wrote:
>>> Ed Pawlowski wrote:
>>>>
>>>> I use an Alton Brown recipe for the mix and put the dry ingredients
>>>> together ahead of time for four batches. One difference though. He
>>>> calls for buttermilk and I often forget to get it ahead of time so I
>>>> put
>>>> powdered buttermilk in with the dry ingredients. Come breakfast
>>>> morning,
>>>> I just add water instead of the bm.
>>>
>>> Your recipe sounds good. Question for you and others here. I've never
>>> bought or used buttermilk. Is it really all that? Does it really make
>>> much of a difference vs plain milk in a recipe like this?
>>>
>>
>> My understanding is the buttermilk is not just for flavor but it helps
>> the baking powder/soda do its thing. Improves the texture by adding
>> carbon dioxide to the mix as it cooks.
>
> When I was a teenager, my mother used to tell us to add about a
> tablespoon of white vinegar to a cup of milk to make buttermilk (let set
> for a few minutes). I have not done that for years, but all the recipes
> we had at that time that called for buttermilk worked well with that
> "concoction."

It isn't really a way of making buttermilk but it is a way to make a
very good substitute for buttermilk. I have used it many times and it
always works in the recipe. Buttermilk is supposed to be a heart healthy
substitute for milk because it is low in fat and has fewer calories.

MaryL wrote in rec.food.cooking:

> On 7/30/2016 10:01 AM, Ed Pawlowski wrote:
> > On 7/30/2016 10:04 AM, Gary wrote:
> > > Ed Pawlowski wrote:
> > > >
> > > > I use an Alton Brown recipe for the mix and put the dry
> > > > ingredients together ahead of time for four batches. One
> > > > difference though. He calls for buttermilk and I often forget
> > > > to get it ahead of time so I put powdered buttermilk in with
> > > > the dry ingredients. Come breakfast morning, I just add water
> > > > instead of the bm.
> > >
> > > Your recipe sounds good. Question for you and others here. I've
> > > never bought or used buttermilk. Is it really all that? Does it
> > > really make much of a difference vs plain milk in a recipe like
> > > this?
> > >
> >
> > My understanding is the buttermilk is not just for flavor but it
> > helps the baking powder/soda do its thing. Improves the texture by
> > adding carbon dioxide to the mix as it cooks.
>
> When I was a teenager, my mother used to tell us to add about a
> tablespoon of white vinegar to a cup of milk to make buttermilk (let
> set for a few minutes). I have not done that for years, but all the
> recipes we had at that time that called for buttermilk worked well
> with that "concoction."
>
> MaryL

I've definately heard of it and in fact, it doesn't work for bread
(taste will not be the same at all). Buttermilk isn't really 'soured
milk' like that and there's a big texture difference in the results of
the real thing, and the vinegar added. It will probably work ok for
pancakes though.

Here's how it goes. Best is full buttermilk. Next is powdered which
unless you have 2 identical things to side-by-side test, you may not
notice the powder was just a touch shy of the full. Then the vinegar
and milk trick, you can tell it right away if used to the full or
powder, but it's not a horrible quick cheat substitute. It's better
than nothing if buttermilk is critical to a recipe and if the recipe is
so flavored that the buttermilk is a minor hint, apt to work 'ok
enough'.

Carol



--

On 7/30/2016 11:01 AM, Ed Pawlowski wrote:
> On 7/30/2016 10:04 AM, Gary wrote:
>> Ed Pawlowski wrote:
>>>
>>> I use an Alton Brown recipe for the mix and put the dry ingredients
>>> together ahead of time for four batches. One difference though. He
>>> calls for buttermilk and I often forget to get it ahead of time so I put
>>> powdered buttermilk in with the dry ingredients. Come breakfast morning,
>>> I just add water instead of the bm.
>>
>> Your recipe sounds good. Question for you and others here. I've never
>> bought or used buttermilk. Is it really all that? Does it really make
>> much of a difference vs plain milk in a recipe like this?
>>
>
> My understanding is the buttermilk is not just for flavor but it helps
> the baking powder/soda do its thing. Improves the texture by adding
> carbon dioxide to the mix as it cooks.

Probably because it is acidic from the fermentation process.

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

On 2016-07-30 10:04 AM, Gary wrote:
> Ed Pawlowski wrote:
>>
>> I use an Alton Brown recipe for the mix and put the dry ingredients
>> together ahead of time for four batches. One difference though. He
>> calls for buttermilk and I often forget to get it ahead of time so I put
>> powdered buttermilk in with the dry ingredients. Come breakfast morning,
>> I just add water instead of the bm.
>
> Your recipe sounds good. Question for you and others here. I've never
> bought or used buttermilk. Is it really all that? Does it really make
> much of a difference vs plain milk in a recipe like this?
>

It makes an incredible difference in a lot of things, especially in
pancakes and waffles. I find it hard to use up a whole quart of
buttermilk so I use the powered stuff. It isn't all that cheap, but
there is no waste. If I don't have either I add some vinegar to milk.

One of the quick breads I love is Grape-Nut Bread. I think a regular batch of
2 ordinary loaf pans uses 2 cups of buttermilk. It is also great in biscuits. I
never have trouble using a quart, unfortunately. (I think the GN Bread recipe
can be found on the web...I have probably posted it in the past. A long time
ago I wrote to the Grape Nuts people for recipes and got a nice little brochure
from them with multiple recipes.)

N.

On Sat, 30 Jul 2016 09:14:56 -0700 (PDT), Nancy2
> wrote:

> It is also great in biscuits.


Yes indeed! My two favorite uses for it are cornbread & biscuits,
followed closely by pancakes/waffles.

--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote in rec.food.cooking:

> On Sat, 30 Jul 2016 09:14:56 -0700 (PDT), Nancy2
> > wrote:
>
> > It is also great in biscuits.
>
>
> Yes indeed! My two favorite uses for it are cornbread & biscuits,
> followed closely by pancakes/waffles.

Me, bread making. The full on real stuff makes for a lovely elastic
soft gluten rise in dough mode and you can do virtually anything with
it. The powder version is more firm and still tastes good but seems
dry and a side-by-side test (yes I have done that with 2 bread machines
in tandem), has a slight lack. It's slight but a lighter bread with
the real buttermilk and a better last before it starts to mold if I
made too much and it needs to sit out.

--

Nancy2 wrote in rec.food.cooking:

> One of the quick breads I love is Grape-Nut Bread. I think a regular
> batch of 2 ordinary loaf pans uses 2 cups of buttermilk. It is also
> great in biscuits. I never have trouble using a quart,
> unfortunately. (I think the GN Bread recipe can be found on the
> web...I have probably posted it in the past. A long time ago I wrote
> to the Grape Nuts people for recipes and got a nice little brochure
> from them with multiple recipes.)
>
> N.

Hi Nancy, not to worry on using a quart. Despite the name, buttermilk
is actually 1% fat. Its the milk left after the butter is removed and
then thickened naturally. Very high in calcium and low-cal stuff
compared to full milk.

Carol

--

Dave Smith wrote in rec.food.cooking:

> On 2016-07-30 10:04 AM, Gary wrote:
> > Ed Pawlowski wrote:
> > >
> > > I use an Alton Brown recipe for the mix and put the dry
> > > ingredients together ahead of time for four batches. One
> > > difference though. He calls for buttermilk and I often forget to
> > > get it ahead of time so I put powdered buttermilk in with the dry
> > > ingredients. Come breakfast morning, I just add water instead of
> > > the bm.
> >
> > Your recipe sounds good. Question for you and others here. I've
> > never bought or used buttermilk. Is it really all that? Does it
> > really make much of a difference vs plain milk in a recipe like
> > this?
> >
>
> It makes an incredible difference in a lot of things, especially in
> pancakes and waffles. I find it hard to use up a whole quart of
> buttermilk so I use the powered stuff. It isn't all that cheap, but
> there is no waste. If I don't have either I add some vinegar to milk.

Makes sense. I bake all our bread so a quart is no issue for me. I'll
go through a quart in 2 weeks here. A pint of milk here though often
goes bad before all used up.

--

Gary wrote in rec.food.cooking:

> Ed Pawlowski wrote:
> >
> > I use an Alton Brown recipe for the mix and put the dry ingredients
> > together ahead of time for four batches. One difference though. He
> > calls for buttermilk and I often forget to get it ahead of time so
> > I put powdered buttermilk in with the dry ingredients. Come
> > breakfast morning, I just add water instead of the bm.
>
> Your recipe sounds good. Question for you and others here. I've never
> bought or used buttermilk. Is it really all that? Does it really make
> much of a difference vs plain milk in a recipe like this?

Hi Gary, it depends on the item and yes, it can in cases make a big
difference. Generally in bread making is where I see it. I'm pretty
sure you can't make a butter milk dressing with regular milk and have
the texture be right.

For his application, he's used buttermilk powder which tends to cake
fairly fast (shelf stable 6 months at most but can be broken down to
powder again easily).

Thats probably the main reason why he mixes and sets a 3 month use of
the premix there.

The powder works close enough to the real thing that you have to do a
side by side test in a baking event to see any difference. If you just
do one or the other, you'll not really notice the difference in the
powder and the fresh. The difference is minimal.

--

On Sat, 30 Jul 2016 10:04:28 -0400, Gary > wrote:

> Ed Pawlowski wrote:
> >
> > I use an Alton Brown recipe for the mix and put the dry ingredients
> > together ahead of time for four batches. One difference though. He
> > calls for buttermilk and I often forget to get it ahead of time so I put
> > powdered buttermilk in with the dry ingredients. Come breakfast morning,
> > I just add water instead of the bm.
>
> Your recipe sounds good. Question for you and others here. I've never
> bought or used buttermilk. Is it really all that? Does it really make
> much of a difference vs plain milk in a recipe like this?

It adds a nice little zing that plain milk doesn't add. Once you've
tried buttermilk pancakes, you won't go back to plain. Same with
cornbread.

--
I love cooking with wine.
Sometimes I even put it in the food.

"Gary" > wrote in message ...
> Ed Pawlowski wrote:
>>
>> I use an Alton Brown recipe for the mix and put the dry ingredients
>> together ahead of time for four batches. One difference though. He
>> calls for buttermilk and I often forget to get it ahead of time so I put
>> powdered buttermilk in with the dry ingredients. Come breakfast morning,
>> I just add water instead of the bm.
>
> Your recipe sounds good. Question for you and others here. I've never
> bought or used buttermilk. Is it really all that? Does it really make
> much of a difference vs plain milk in a recipe like this?

It seems to make a difference. I buy it powdered.

On Sat, 30 Jul 2016 13:01:51 -0700, "Julie Bove"
> wrote:

>
>"Gary" > wrote in message ...
>> Ed Pawlowski wrote:
>>>
>>> I use an Alton Brown recipe for the mix and put the dry ingredients
>>> together ahead of time for four batches. One difference though. He
>>> calls for buttermilk and I often forget to get it ahead of time so I put
>>> powdered buttermilk in with the dry ingredients. Come breakfast morning,
>>> I just add water instead of the bm.
>>
>> Your recipe sounds good. Question for you and others here. I've never
>> bought or used buttermilk. Is it really all that? Does it really make
>> much of a difference vs plain milk in a recipe like this?
>
>It seems to make a difference. I buy it powdered.

Buttermilk is ascetic, makes baking powder more reactive.
I like to swig fresh ice cold buttermilk on a hot summer day... I find
it an excellent thirst quencher as it contains little to no fat.
Buttermilk is perfect for baking quickbread.
http://www.deepsouthdish.com/2013/03...#axzz4Fvjhgmta

In article >, gravesend10
@verizon.net says...
>
> On Sat, 30 Jul 2016 13:01:51 -0700, "Julie Bove"
> > wrote:
>
> >
> >"Gary" > wrote in message ...
> >> Ed Pawlowski wrote:
> >>>
> >>> I use an Alton Brown recipe for the mix and put the dry ingredients
> >>> together ahead of time for four batches. One difference though. He
> >>> calls for buttermilk and I often forget to get it ahead of time so I put
> >>> powdered buttermilk in with the dry ingredients. Come breakfast morning,
> >>> I just add water instead of the bm.
> >>
> >> Your recipe sounds good. Question for you and others here. I've never
> >> bought or used buttermilk. Is it really all that? Does it really make
> >> much of a difference vs plain milk in a recipe like this?
> >
> >It seems to make a difference. I buy it powdered.
>
> Buttermilk is ascetic, makes baking powder more reactive.

Buddhist monks are acidic.

On 7/30/2016 6:02 PM, Bruce wrote:

>>>> Your recipe sounds good. Question for you and others here. I've never
>>>> bought or used buttermilk. Is it really all that? Does it really make
>>>> much of a difference vs plain milk in a recipe like this?
>>>
>>> It seems to make a difference. I buy it powdered.
>>
>> Buttermilk is ascetic, makes baking powder more reactive.
>
> Buddhist monks are acidic.
>

but I bet it is 90% whooosh.

On Saturday, July 30, 2016 at 6:02:18 PM UTC-4, Bruce wrote:
> In article >, gravesend10
> @verizon.net says...

> > Buttermilk is ascetic, makes baking powder more reactive.
>
> Buddhist monks are acidic.

Perhaps he was auto-corrected by his newsreader. I see that sort
of thing all of the time. OTOH, this seems to be a common typo
for him. It's just the proofreader in me.

Cindy Hamilton

On Sat, 30 Jul 2016 09:16:14 -0400, Ed Pawlowski > wrote:

>Blueberries are in season here and this year's crop is full of good
>flavor. Mixed up my favorite pancake batter, dumped in the berries, and
>breakfast was soon ready.
>
>I use an Alton Brown recipe for the mix and put the dry ingredients
>together ahead of time for four batches. One difference though. He
>calls for buttermilk and I often forget to get it ahead of time so I put
>powdered buttermilk in with the dry ingredients. Come breakfast morning,
>I just add water instead of the bm.

Looks like a good recipe. Rather than syrup I'd prefer blueberry
pancakes topped with whipped cream, and save some nice big berries to
use as a garnish. However I would suggest refraining from using that
particular acronym (BM) for a recipe ingredient. hehe

>Most times I make bacon first so instead of cooking them in butter, the
>griddle is already to go with the bacon fat.
>
>Ingredients
>
>6 cups all-purpose flour
>1 1/2 teaspoons baking soda (check expiration date first)
>3 teaspoons baking powder
>1 tablespoon kosher salt
>2 tablespoons sugar
>"INSTANT" PANCAKES:
>2 eggs, separated
>2 cups buttermilk
>4 tablespoons melted butter
>2 cups "Instant" Pancake Mix, recipe above
>1 stick butter, for greasing the pan
>2 cups fresh fruit such as blueberries, if desired
>ADD CHECKED ITEMS TO GROCERY LIST
>Directions
>
>Combine all of the ingredients in a lidded container. Shake to mix.
>Use the mix within 3 months.
>"INSTANT" PANCAKES:
>Heat an electric griddle or frying pan to 350 degrees F. Heat oven to
>200 degrees F.
>Whisk together the egg whites and the buttermilk in a small bowl. In
>another bowl, whisk the egg yolks with the melted butter.
>Combine the buttermilk mixture with the egg yolk mixture in a large
>mixing bowl and whisk together until thoroughly combined. Pour the
>liquid ingredients on top of the pancake mix. Using a whisk, mix the
>batter just enough to bring it together. Don't try to work all the lumps
>out.
>Check to see that the griddle is hot by placing a few drops of water
>onto to the griddle. The griddle is ready if the water dances across the
>surface.
>Lightly butter the griddle. Wipe off thoroughly with a paper towel. (No
>butter should be visible.)
>Gently ladle the pancake batter onto the griddle and sprinkle on fruit
>if desired. When bubbles begin to set around the edges of the pancake
>and the griddle-side of the cake is golden, gently flip the pancakes.
>Continue to cook 2 to 3 minutes or until the pancake is set.
>Serve immediately or remove to a towel-lined baking sheet and cover with
>a towel. Hold in a warm place for 20 to 30 minutes.
>Yield: 12 pancakes
>Recipe courtesy of Alton Brown
>
>Read more at:
>http://www.foodnetwork.com/recipes/a...ml?oc=linkback

On 7/30/2016 10:35 AM, Brooklyn1 wrote:
> On Sat, 30 Jul 2016 09:16:14 -0400, Ed Pawlowski > wrote:
>
>> Blueberries are in season here and this year's crop is full of good
>> flavor. Mixed up my favorite pancake batter, dumped in the berries, and
>> breakfast was soon ready.
>>
>> I use an Alton Brown recipe for the mix and put the dry ingredients
>> together ahead of time for four batches. One difference though. He
>> calls for buttermilk and I often forget to get it ahead of time so I put
>> powdered buttermilk in with the dry ingredients. Come breakfast morning,
>> I just add water instead of the bm.
>
> Looks like a good recipe. Rather than syrup I'd prefer blueberry
> pancakes topped with whipped cream, and save some nice big berries to
> use as a garnish. However I would suggest refraining from using that
> particular acronym (BM) for a recipe ingredient. hehe
>

You can certainly to that. They would made a good evening snack like
that with whipped cream. Too many for us to eat at breakfast in one
day, I put the extras away and heat them in the toaster during the week.

I usually use a good loacal maple syrup, but I tried some with boiled
cider too. Very good.

On 7/30/2016 9:16 AM, Ed Pawlowski wrote:

> Blueberries are in season here and this year's crop is full of good
> flavor. Mixed up my favorite pancake batter, dumped in the berries, and
> breakfast was soon ready

That sounds really good, and I don't eat pancakes all that often but I'm
tempted to try them again.

My breakfast this morning was scrambled eggs and toast but I had a
little extra crab meat left over from snow crab clusters that I had for
dinner last night, so I thought, what the heck and threw in crab meat
into the eggs while they were scrambling. O.M.G. they were amazing! I
didn't put all of the meat in because I hadn't tried that before and
didn't know if I'd like it. After a few bites I wished I put all of it in.

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl