On Jan 25, 4:29*pm, "Christopher M." >
wrote:
> [snip[
> But I've had problems since them. Sometimes the temerature is too low and
> they don't rise. Somtimes the buttermilk separated (I didn't realize that
> buttermilk made with a bacteria culture could separate). Sometimes I used
> cheap vanilla. It seems that there are many things that can go wrong with
> buttermilk pancakes. But one time I made them and they were incredible.
>
Have you ever tried a dry/powdered buttermilk? Saco brand "cultured
buttermilk blend" has a pancake recipe on the box that works well,
especially if you mix it in advance and let it sit for a while. It's
not fresh buttermilk but it's a handy substitute with a long storage
life (refrigerated) which can be used for pancakes, biscuits and for
soaking chicken pieces before frying. -aem