The title of my post may baffle you, but you read it right. Cheat or instant buttermilk is for people like me who use it only for pancakes even though it is consumed a lot by Indians but in a Goan diet not so much. So the question arises, what do you do with the rest when you buy a carton? Any suggestions are welcomed in the comment sections. Β I have to credit another good friend of ours Julio, who loves to cook and share his discoveries and new finds every time we meet.

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For the longest time I would get the Eggo frozen pancakes for my kids. My husband has been pushing me to a more homemade less preservatives, non-hormones induced foods. I must admit it is a lot more work and I am not always on for the ride as some days you just have to derail cause life is too hectic. After my first attempts of flat pancakes because I was too scared to use baking soda after earlier failed bitter attempts of cake making. But after a visit by our friends Julio and his family, my husband made them for breakfast based on his recipe I was totally impressed. I decided to give it a try this time using baking soda and found it is THE ingredient along with the acidity in butter milk that makes the pancakes fluffy. Mess around with these two and you are guaranteed a flat one….get the pun πŸ™‚

For School days I make them before hand and keep them in the refrigerator or freezer for my kids. When you are ready to eat just cover with paper towel and microwave for 15-25 seconds depending on the size of pancakes.

Serving Size:Β 15 pancakes 4″ round

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Making Instant buttermilk:

1 Cup warm milk

1 tsp vinegar

Mix together and let stand 5-10 minutes before using to make the batter.

Ingredients:

2 cups plain flour / whole wheat

1 tsp baking powder

1/2 tsp baking soda ( do not skip)

3-6 tbsp of sugar (based on preference)

3 eggs

3 tbsp of melted butter

1 cup homemade butter milk

1/8th tsp salt

2 tsp of vanilla

Directions:

Mix the dry ingredients together first keep aside.

Next whisk all the wet ingredients together in a mixing bowl. Add the dry ingredients and mix well till no clumps.

Cover the bowl with plastic wrap and let stand for 20 minutes.

On a non-stick pan pour a little batter wait till the edges bubble, flip carefully and let cook for another 30 to 50 seconds.

Enjoy it with whipped cream and fresh fruits or maple syrup and butter.

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