My great-uncle used to make these for us when we were kids and they have been a family favorite all my life!
WALLACE'S PANCAKES
Recipe By: Wallace Thatcher
6 T. flour -- rounded (9.3 oz)
3 1/2 cups buttermilk (may need more)
1 1/2 teaspoons baking soda -- rounded
1/2 teaspoon baking powder -- shy
2 eggs
3 T. bacon grease
3 T. sugar
Mix all together & pour ~1/3 cup size pancakes. Turn as soon as top is full of bubbles.
This hotcake batter should be quite thin, use as much buttermilk as needed.
Description:
"the greatest pancakes (& now waffles) ever, from Uncle Wallace (my
Great-Uncle)"
------
I think the hotcakes and my mother's Roquefort dressing are the two favorite 'buttermilk' recipes in my life.
My mother always made this dressing in a large dinner plate that had a little depth to it - so, I have one dinner plate just like that - doesn't match anything else in house - that I keep just for this dressing...
ROQUEFORT DRESSING
Smash one pkg Roquefort cheese (approx 3-4 oz) with a fork in a shallow dish or plate.
Add 3/4 cup buttermilk, a tablespoon at a time combining w/the fork.
Add:
2 heaping tablespoons mayonnaise
grate 1/2 tsp. onion
mince 1 clove garlic
salt & pepper
3 drops tabasco
1/4 tsp. worcestershire
Mix this well with a fork, but keep those beautiful lumps of cheese. Don't be tempted to use a processor.
-----
BUTTERMILK COLESLAW
Serving Size : 8
8 c cabbage -- finely chopped
1/4 c carrots -- shredded
3 green onions -- chopped
1/3 c currants
1/3 c crushed pineapple -- drained
1/3 c sugar
1/2 tsp salt
1/8 tsp pepper
1/4 c 2% low-fat milk
1/2 c mayonnaise
1/4 c buttermilk
1 1/2 Tbsps white vinegar
1 1/2 Tbsps lemon juice
Cut cabbage, carrots, gr onions & combine w/currants and pineapple if used.
Combine sugar, salt, pepper, milk, mayo, buttermilk, vinegar & lemon juice.
Beat till smooth; add to the cabbage & carrot.
Mix well, cover & refrigerate.
--------
Of course you need buttermilk to make your own creme fraiche - this is from a friend, June Jacobs
CREME FRAICHE
makes about 2 cups
2 cups whipping (heavy) cream preferably NOT ultra-pasteurized
1/4 cup buttermilk, room temperature
1. Warm cream in heavy small saucepan to lukewarm (85 degrees F). Remove from heat and mix in buttermilk. Put the mixture into a clean glass jar (that has a tight-fitting lid), Leave the jar open and cover with a piece of waxed paper fastened with a rubber band. Let it stand in a warm draft-free area until slightly thickened, 24 to 48 hours, depending on temperature of room.
2. When the cream has "clotted," remove the paper and replace it with the lid. Refrigerate until ready to use.
Teacher’s Tip Stored in this manner, the Crème Fraîche should keep until you've used it up (and made more!) Like fine cheese, it may develop a "skin", but you can remove it and use what's underneath.
----
and of course marinate your chicken pieces in buttermilk before frying!!!
---
Someone else's turn.....
WALLACE'S PANCAKES
Recipe By: Wallace Thatcher
6 T. flour -- rounded (9.3 oz)
3 1/2 cups buttermilk (may need more)
1 1/2 teaspoons baking soda -- rounded
1/2 teaspoon baking powder -- shy
2 eggs
3 T. bacon grease
3 T. sugar
Mix all together & pour ~1/3 cup size pancakes. Turn as soon as top is full of bubbles.
This hotcake batter should be quite thin, use as much buttermilk as needed.
Description:
"the greatest pancakes (& now waffles) ever, from Uncle Wallace (my
Great-Uncle)"
------
I think the hotcakes and my mother's Roquefort dressing are the two favorite 'buttermilk' recipes in my life.
My mother always made this dressing in a large dinner plate that had a little depth to it - so, I have one dinner plate just like that - doesn't match anything else in house - that I keep just for this dressing...
ROQUEFORT DRESSING
Smash one pkg Roquefort cheese (approx 3-4 oz) with a fork in a shallow dish or plate.
Add 3/4 cup buttermilk, a tablespoon at a time combining w/the fork.
Add:
2 heaping tablespoons mayonnaise
grate 1/2 tsp. onion
mince 1 clove garlic
salt & pepper
3 drops tabasco
1/4 tsp. worcestershire
Mix this well with a fork, but keep those beautiful lumps of cheese. Don't be tempted to use a processor.
-----
BUTTERMILK COLESLAW
Serving Size : 8
8 c cabbage -- finely chopped
1/4 c carrots -- shredded
3 green onions -- chopped
1/3 c currants
1/3 c crushed pineapple -- drained
1/3 c sugar
1/2 tsp salt
1/8 tsp pepper
1/4 c 2% low-fat milk
1/2 c mayonnaise
1/4 c buttermilk
1 1/2 Tbsps white vinegar
1 1/2 Tbsps lemon juice
Cut cabbage, carrots, gr onions & combine w/currants and pineapple if used.
Combine sugar, salt, pepper, milk, mayo, buttermilk, vinegar & lemon juice.
Beat till smooth; add to the cabbage & carrot.
Mix well, cover & refrigerate.
--------
Of course you need buttermilk to make your own creme fraiche - this is from a friend, June Jacobs
CREME FRAICHE
makes about 2 cups
2 cups whipping (heavy) cream preferably NOT ultra-pasteurized
1/4 cup buttermilk, room temperature
1. Warm cream in heavy small saucepan to lukewarm (85 degrees F). Remove from heat and mix in buttermilk. Put the mixture into a clean glass jar (that has a tight-fitting lid), Leave the jar open and cover with a piece of waxed paper fastened with a rubber band. Let it stand in a warm draft-free area until slightly thickened, 24 to 48 hours, depending on temperature of room.
2. When the cream has "clotted," remove the paper and replace it with the lid. Refrigerate until ready to use.
Teacher’s Tip Stored in this manner, the Crème Fraîche should keep until you've used it up (and made more!) Like fine cheese, it may develop a "skin", but you can remove it and use what's underneath.
----
and of course marinate your chicken pieces in buttermilk before frying!!!
---
Someone else's turn.....
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com