Well-clabbered or plain milk?
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|Mon, 06-07-2004 - 2:55pm|
Here's the question: Does milk or buttermilk yield a fluffier pancake?
"Clabber" refers to letting buttermilk "cure" for a bit before using it in baking. The bacteria in buttermilk gets more active, over time. DH and I even use some to start more buttermilk, since the process only requires using a bit of culture, much like sourdough starter. Yes, our fridge looks like a collection of lab experiments (that's what I get for marrying a guy with a degree in chemistry). Personally, and I learned this when I first moved to Texas, clabbering the buttermilk is the key to fluffy biscuits, pancakes and waffles. It helps a cake, too.
What's your opinion?