On Sat, 26 Jan 2008 14:26:07 -0800 (PST), aem >
wrote:

>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

it works fairly well for chicken? i've wondered about that. is the
dried stuff by necessity low-fat?

your pal,
blake