Buttermilk, the thick, foamy, sour-tasting drink, is used in pancakes to give them a distinct flavor and fine texture. Buttermilk, made from low-fat or non-fat milk, also has pancakes with an acid component needed to acidify the dough. In addition, buttermilk smoothes gluten, the protein found in wheat flour, which makes foods more tender. While you can use regular milk in pancakes, you will not get the same distinctive taste and texture as buttermilk.
Buttermilk over milk
Despite its name, buttermilk is buttermilk for making pans and does not cultivate the product left over from butter. It contains a lot of fat, but has a thick texture, which is the result of the cultivation process – the introduction of bacteria to acidify the milk. Buttermilk has a higher acidity than regular milk and therefore produces lighter and lighter pancakes than regular milk.
Buttermilk and baking soda
The function of buttermilk in pancakes is to react with the base contained in baking soda. This reaction produces small carbon dioxide bubbles that lighten the meat batter. You will not get this reaction if you use regular milk – not acidic milk – instead of buttermilk without change. Pancakes with raw milk and baking soda have a lead maintenance. However, since the chemical reaction between soda and buttermilk is volatile, pancakes need to be cooked shortly after mixing to take advantage of this effect.
milk substitutes Butter
If you don't have buttermilk at home, you can do it with either sour milk or even with diluted yogurt or sour cream. The key to fluffy pancakes is to include the acid as part of your pancake dairy ingredient so that the reaction can take place with baking soda. Thin plain or flavored yogurt or sour cream with the desired consistency with water and use it instead of buttermilk. You can also add a small amount of acidic apple cider vinegar or lemon juice – and rest for a few minutes. This will cause the milk to coagulate and produce a viscous, sour, liquid such as buttermilk.
Baking soda and baking soda
Baking soda is baking soda mixed with starch and a powdered acid. For pancakes made exclusively with milk, instead of baking soda, only baking powder similar to buttermilk and baking soda can be used. However, this leads to lighter pancakes. If you use pure milk for your pancakes – no buttermilk and no acid – but still get a rich, deep tan, replace one quarter of your recipe's baking soda with baking soda. This will likewise knead you, but in a richer color, though without the taste of buttermilk.
Good Cuisine: The Difference Between Cultivated and Old Butter Milk Serious Eats: Baking Soda vs. Baking SodaSlate: You're Wrong – Pancakes New York Times: Buttermilk, Often Avoided, Begins to Debt