On 1/28/2018 6:04 PM, Dave Smith wrote:
> This morning's brunch included pancakes. I tweaked the JoC buttermilk a
> bit. First of all, I used the milk and vinegar trick instead of going
> out and buying a quart of buttermilk and wasting 3/4 of it.Â* While the
> vinegar was doing it's thing I threw in a handful of large flake oatmeal
> and let it soak while the vinegar worked its magic on the milk.Â* Past
> experience has been that this buttermilk substitute often leaves the
> batter a little too runny, so just before I added the dry ingredients I
> added about 3/4 cup of some vanilla Greek yogurt that needed to be used up.
>
> The end result was amazing. They were the best pancakes I have ever
> made. They were the best pancakes I have ever eaten.

I'm glad you enjoyed them! I do the milk + vinegar trick since I rarely
have buttermilk on hand.

Yogurt isn't something I buy, either, unless I it's plain yogurt to use
as a sour cream substitute in some recipe.

I've been seeing ads on TV lately for "non-Greek" yogurt, as if it's
something new. I can remember when yogurt was barely a blip on anyone's
radar. (When I was a teen I had a friend who was constantly on a diet
who ate yogurt; no on else I knew did.) These days, if you watch
television, it seems you can't get away from ads for yogurt.

Jill