Buttermilk - the versatile pantry staple you didn't know you needed!

There are probably quite a few of you out there saying, “All you have to do is add a little vinegar or lemon juice to milk and you get the same thing. Why buy buttermilk?” Do yourself a favor and save the lemon juice and vinegar for your salad dressing — not your pancakes.

Cultured Buttermilk is used in recipes for several important reasons:

Buttermilk is acidic, so it helps invigorate leavening agents -such as baking powder, baking soda and yeast- when added to baked goods. The acid also helps combat discoloration in baked goods and promotes deep, beautiful browning.

Buttermilk contains natural emulsifiers; this improves texture and aroma, and extends shelf life after baking.

Did you know the ‘cultured’ part of cultured buttermilk is good for you? It contains many active cultures similar to those found in yogurt. Cultures are what make buttermilk so thick and creamy and good for you.

We get comments from customers saying “I never use a whole thing of buttermilk. What do I do with all that buttermilk?” Here’s some ideas other than freezing it:

•Buttermilk Pancakes. Nothing beats beautiful, light, airy buttermilk pancakes smothered in real maple syrup.

•Ranch Salad Dressing. Buttermilk ranch dressing is cool, creamy, garlicky and delicious over a romaine salad or as a dip for crudités or chips.

•Béchamel Sauce Lasagne. You’ll never go back to ‘normal’ bèchamel after you try the buttermilk version.

•Buttermilk Fried Chicken. Buttermilk makes the chicken so tender and delicious.

•Banana-Berry Buttermilk Smoothie. Combine ice, strawberries, blueberries, buttermilk, honey, vanilla, and banana in a blender; puree until smooth.

Buttermilk is gold. Give it a try ... your pancakes will taste different, we promise!