January 19, 2014 by Emily Pergament
Well that was awkward! Jk, thanks for the support everyone. Let’s talk breakfast, shall we?
So I made this recipe that called for 3/4 cup of buttermilk. The only buttermilk in the store was one quart, so I needed to use the rest of it. And I needed to make chocolate chip pancakes, obviously. I followed this recipe but replaced blueberries with chocolate chips.
These were so delicious that I didn’t even eat them with syrup, butter or – what I love on chocolate chip pancakes – whipped cream. I was afraid I was going to over mix them as the recipe explicitly instructs you not to do, but I think they turned out a-ok. They seemed to take longer to cook than when I make pancakes with Bisquick, but it wasn’t any harder to make them than to using Bisquick. You just have to have buttermilk on hand.
What do you use buttermilk for?