I assumed it was a house plant. I hesitated to get excited about receiveing this in to my home because, and here is a huge big dirty fact folks, the Chef and I kill houseplants. Not intentionally mind. We just can’t seem to manage to keep them hydrated enough. Everything flourishes and grows in the garden outside and in the polytunnel, but bring it indoors and you can kiss it goodbye.
A friend of ours dropped off a – kind of smelly – jar with something like a fungus growing in it. White and curdy…a little like cottage cheese without the cream. There was a sealed envelope with it, from our friends Mum. It had instructions.
I was a little apprehensive at first. It did smell sour and felt a bit funny. Dry and rubbery but easily smushed between the fingertips.
So, seeing as the Chef is the chief baker around these parts, and clearly the buttermilk is for him, I let him wash the plant and set it up for its first milking.
And then we waited. While we waited for a day or two, I did a bit of googling to discover that if you are so inclined, you too can have a buttermilk plant of your own by following the instructions on this website.
The reward, after adding a bit of milk and waiting for two days, is a beautiful rich creamy buttermilk. Now, before you go all ‘shur could you not run out and buy some buttermilk’? on me – I know. If you have to use milk to actually make the buttermilk it might end up costing the same or more as buying buttermilk from the shop. I get it. The reason bakers love to have this in their home, and now in our fridge, is because at any given moment you can bake anything you want – especially something that requires buttermilk. It is a convenience thing. One my Chef is tickled pink with.
So, seeing as there is buttermilk a plenty in the house…… then you know as well as I do what that means.
We are more than well prepared for Pancake Tuesday (which is next week!).
- 2 cups (260 grams) plain flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 4 tbsp (60 grams) granulated white sugar
- 2 eggs, beaten
- 2 cups (240 ml) buttermilk
- 1 whole vanilla bean pod, scraped
- 3 tbsp (40 grams) butter, melted
- Plus extra melted butter for greasing your skillet
- Mix together the flour, baking powder, baking soda, salt and sugar.
- In another bowl whisk together the egg, buttermilk, vanilla bean and melted butter.
- Pour in the egg mixture into the middle of the dry ingredients and stir until combined.
- Do not over mix the batter or the pancakes will be tough and people will complain.
- (we always make our batter then night before)
- Heat a frying pan medium heat.
- Brush the pan with melted butter or sunflower oil.
- Pour pancake batter onto the pan.
- When the bottoms of the pancakes are brown and bubbles start to appear (2 minutes), turn over.
- Cook until lightly browned.
- Repeat with remaining batter, brushing the pan with melted butter in between batches.
- Serve immediately with butter and maple syrup.
- Makes about twenty – 4 inch (10 cm) pancakes. Hey – we have a lot of kids here!
Those are all the WiseWords I have for today!
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I am a native Galway girl that seems to be drawn to professions that rhyme with 'err'. Writer, Mother, Restauranteur, Wedding Planner, Dishwasher, Grass cutter, Cocktail maker. I suppose you could say I am a well rounded entrepreneur.
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About the Chef
You can't find the Chef here.
You might as well just come visit.
He prefers face to face communication.
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SHE WRITES, HE COOKS, THE KIDS MAKE A HUGE MESS