Children, we have already learnt what to do with your Overbeaten Cream in a previous post.
Now, for part II in the series, we learn WHAT TO DO WITH YOUR BUTTERMILK from your overbeaten cream. I've come across many recipes for pancakes that call for buttermilk, and yes, there have been many "substitutes" for buttermilk, such as milk & lemon, milk & yoghurt,...if you were to BUY buttermilk, it costs an arm, leg and probably an udder... such beautiful mammaries.
The buttermilk is the whitish stuff, resembling milk, that has separated from the cream, which has curdled on its way to becoming butter, and I guess, hence the term buttermilk. If cream de la creme refers to the top students in the class, I guess the buttermilk would be the bottom of the barrel. (like me). But who cares, since buttermilk is even more expensive than butter.
So, to make the buttermilk pancakes, you need:
3 cups of plain flour
3 teaspoons baking powder
1 1/2 eggs (or use 1 chicken egg and 2 quails eggs)
1 cup milk
1 cup buttermilk
3 tablespoons sugar
dash of vanilla
100gm melted butter
Basically, mix everything together..... let the batter rest for 30 minutes or so....or 2 hours until your guests arrive 1 hour late...
Warm a non stick griddle over medium heat, (the first couple of pancakes are usually disastrous), and scoop up dollops of 1/3rd cups of batter onto the griddle. When some bubbly holes appear, you can flip them.
Ta dah, fluffy buttermilk pancakes...served with homemade butter and honey. (no, despite having a bee at home, I dont get no homemade honey)....
If you can afford it, use maple syrup.
Incidentally, I was kidding about the quail's egg.