Sometimes old-school is best

[madbaker]

This week's Resolution Recipe, from my battered 1961 New York Times cookbook: (mock) Buttermilk Pancakes.

2 cups whole milk
2 Tbsp white vinegar (I used cider)
2 cups white flour
1/2 tsp salt
1 tsp baking soda
(I added: about 1/2 tsp cinnamon, 1/4 tsp nutmeg, one apple chopped.)

Stir the vinegar into the milk. Let sit for about 10 minutes; the milk will be slightly thickened and you will see small curdled bits.

Mix together the dry ingredients and carefully stir in the milk (including the curdled bits). Heat a griddle, grease, and drop batter onto it. When bubbles break on top, turn and bake on the other side.

What worked: These were good, basic pancakes. Light and tasty. I like the recipe better than the ones I've been using from the King Arthur Flour cookbooks. The mock buttermilk method seemed to work pretty well; while sometimes I don't mind having to buy a quart of buttermilk at a time when I only need half of it, other times I don't want to have to come up with a use for the rest.

What didn't: We were pretty happy with it.

Will I make it again? It'll probably become our go-to.

Comments

[madbaker.livejournal.com]

Whereas these are one of the standard US pancakes - 1/4" thick, put on a plate with butter and maple syrup or jam. Maple syrup also being a US standard cultural thing...