“Buttermilk” Pancake Recipe

Sometimes in spite of my best efforts I just can’t quite use up all the milk before the expiration date. Rather than let the milk go to waste (Food Resolution #3) I have found that it makes a nice alternative to buttermilk.

I originally discovered this trick in the Waste Free Kitchen Handbook by Dana Gunders but had not had a chance (or rather, had not forced myself) to use it until now. According to her book you can use milk that has passed it’s “expiration” date by up seven days.

“Buttermilk” or “Expired” Milk Pancakes

You can use any buttermilk pancake recipe for making these pancakes and using up your “expired” milk, I just like this recipe as the melted butter in it gives it a taste like it’s just a step away from being a crepe, and I love the buttery flavor and texture of crepes!

To Freeze: If you’re like me and want to use up all your milk at once but have too much for just a single batch then don’t worry. Double or triple your batch.

Cook all the pancakes. Allow them to sit and cool. Then stack them in between wax paper, place them in a freezer bag with all the air sucked out and freeze them.

To reheat just place them in the toaster for about 3 minutes. They toast up nicely and taste way better than the toasted waffle options that you can buy. Frozen pancakes should last for about three months in the freezer.

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"Buttermilk" Pancakes

A great recipe for using milk that has passed it's "Use By" date by up to 7 days.

Course

Basics, Breakfast, Brunch

Cuisine

American

Servings

Ingredients

• 1.25 cups flour
• 1/4 tsp. Salt
• 3/4 tsp. Baking Powder
• 1 Egg
• 1-2/3 cup Buttermilk or "Expired" milk
• 1/2 tsp. honey melted
• 1.25 Tbsp. Butter Melted

Course Basics, Breakfast, Brunch Cuisine American Servings Ingredients 1.25 cups flour 1/4 tsp. Salt 3/4 tsp. Baking Powder 1 Egg 1-2/3 cup Buttermilk or "Expired" milk 1/2 tsp. honey melted 1.25 Tbsp. Butter Melted

Instructions

1. Combine dry ingredients: flour, salt, and baking powder in a bowl.
2. Whisk together the egg and buttermilk or 7-day "expired" milk. Add this mixture to the dry ingredients.
3. Melt butter and honey together and mix into the the batter. Can add more milk/buttermilk if batter seems too thick.
4. On a hot griddle or pan spoon out even scoops of batter to cook pancakes. When you start seeing bubbles form on uncooked side you can flip the pancake.
5. To freeze: Cook pancakes and allow to cool. Layer between wax paper and place inside a freezer bag- suck out all air. Pancakes should last for up to 3 months. Pop in toaster for 3 minutes to reheat.

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Note: this recipe does call for some sugar (avoiding in 2016). You can certainly make it sugar or honey-free without ruining the batch. I made two batches- one with and one without honey (the honey was harvested from my farm so at least it was local) and neither got any complaints.