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Showing items 1 to 3 of 6

Showing items 1 to 3 of 3

stack of buttermilk pancakes with pecans and apples
Buttermilk pancakes
A star rating of 3.7 out of 5.40 ratings

These fluffy American-style buttermilk pancakes are best made fresh and served up for brunch with our decadent apple and pecan topping

Buttermilk scones
Buttermilk scones
A star rating of 4.7 out of 5.100 ratings

Afternoon tea just wouldn't be the same without warm scones straight from the oven

Nutrition: Per 100ml

  • kcal60
  • fat3g
  • saturates2g
  • carbs4g
  • sugars4g
  • fibre0g
  • protein3g
  • salt0.1g
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Method

  • step 1

    Mix the milk and lemon juice in a jug.

  • step 2

    Leave at room temperature for 5-10 mins until the milk has thickened slightly. It won’t thicken as much as traditional buttermilk, but it’s a great substitute when making scones, soda bread or pancakes. Don’t worry if the mixture looks curdled or has small white lumps in it, it will be fine once cooked.

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Comments, questions and tips (6)

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Overall rating

A star rating of 4.2 out of 5.11 ratings

joanieunderwood

question

can you freeze buttermilk

loracireland9eyO1XqS

Well, I will always read the comments first in future. Perhaps you could amend the recipe to read "Room temperature milk"

KaylG

question

Can this still be used as a marinade for chicken??

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. We haven't tried it but there's no reason why not. We hope this helps. Best wishes, BBC Good Food Team.

a.r.g.allisonnbV72FOF

tip

The milk needs to be room temperature before adding the lemon or vinegar.

Works just as well with soy milk

a.r.g.allisonnbV72FOF

Great recipe, sometimes I double it. I use this to make buttermilk pancakes. Don't forget you need room temperature milk before you add the vinegar/lemon juice! If the milk is cold it won't work.

DonaldKerner

Could you not just leave the milk out longer if it was cold? So instead of 5-10 mins, 15-30 mins?

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