Well-clabbered or plain milk?

iVillage Member
Registered: 02-18-2003
Well-clabbered or plain milk?
3
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?


It is far more enjoyable to have

iVillage Member
Registered: 03-19-2003
Mon, 06-07-2004 - 10:22pm
I agree with buttermilk!
iVillage Member
Registered: 03-20-2003
Tue, 06-08-2004 - 9:50am
Give me the clabbered buttermilk please.
 
iVillage Member
Registered: 05-22-2004
Wed, 06-09-2004 - 11:06am
What's your opinion?

Personally I think I get a fluffier pancake with buttermilk.

Nancy