"Chris Nelson" > wrote in message
...
> I grew up on my grandmother's buttermilk pancakes. They are light,
> moist, fairly thin, and soft. Almost an extra-thick crepe. No doubt
> part of it is inertia and nostalgia but nothing else comes close. If
> grandma's pancakes are a 10, everything else I've had clustered with
> Bisquick and IHOP around 2.5. ;-)
>
> Unfortunately, most of my immediate family don't like the taste of the
> buttermilk. Since I can't stand the thick, doughy texture that
> results from every other pancake recipe I've tried, we end up not
> having pancakes very often. I'm looking for some food science that
> will let me reformulate Grandma's recipe without buttermilk.
>
> Buttermilk clearly provides more than liquid to the recipe. It's got
> a thicker texture than regular milk which, no doubt, thickens the
> batter. But using regular milk and more flour gets me back to most
> other pancake recipes.
>
> Any thoughts?
>
>
> Chris

Buttermilk is a catalyst that help make them rise and be fluffy. Try using
plain yogurt or adding cream of tartar to plain milk. I don't know if
another acid, like lemon juice would work or not.

I don't like the taste of drinking buttermilk, but in a pancake recipe, it
is completely different, IMO. Try using it and not telling them.