Buttermilk is a by-product of butter production that looks like skimmed cream. It contains valuable amino acids and vitamins, is easily absorbed and is excellent for dietary nutrition. Buttermilk can be used to make dough for pancakes, pies or homemade bread, make a sauce or salad dressing, and even make soup.
Buttermilk pancakes
Pancakes mixed with buttermilk are fluffy, tender and tasty. They can be eaten on their own, supplemented with butter, jam, sour cream. These crepes are also suitable for stuffing with sweet or savory fillings.
You will need:
- 500 ml buttermilk;
- 2 eggs;
- 1 tbsp. a spoonful of sugar;
- 3 tbsp. tablespoons of odorless vegetable oil;
- 1 tsp baking powder;
- 1 glass of wheat flour;
- 0.5 teaspoons of salt;
- vegetable oil for frying;
- butter for lubrication.
Beat eggs with sugar until crystals are completely dissolved. Pour in the buttermilk and whisk again. To make the dough fluffy and smooth, mix it with a mixer or whisk. Sift wheat flour, mix it with salt and baking powder. Pour the mixture into the egg-buttermilk mixture in portions, while beating. Pour in refined vegetable oil and stir again. The consistency of the dough should resemble liquid sour cream.
Preheat a skillet and brush with vegetable oil. Pour the dough into the pan in portions and tilt it to distribute it over the surface. When the pancake is browned on one side, gently turn it over with a spatula. Stack ready-made pancakes in a pile, brushing with melted butter. Serve warm.
Buttermilk pancakes can be used to make a delicious pie. Brush the stacked oiled pancakes with an egg, beaten with a couple of tablespoons of fresh buttermilk. Place the product in an oven preheated to 200 ° C and bake until golden brown. Serve with sour cream, honey, or sweet and sour jam.
Buttermilk soup with nettles and apples
Prepare this refreshing soup in late spring or early summer. It is rich in vitamins and is perfect for those who keep fit. Serve the soup cold as it tastes especially good.
You will need:
- 1.5 liters of buttermilk;
- 3 tbsp. tablespoons of crushed leaves of young nettle;
- 0.5 cups of rice;
- a bunch of greens (parsley, dill);
- 2 sweet and sour apples;
- 0.5 cups sour cream;
- salt.
Cook the rice in salted water and refrigerate. Pour boiling water over the nettle and chop finely. Peel the apples, remove the seeds, cut the fruits into small cubes. Put everything in a saucepan, add chopped parsley and dill, cover with chilled buttermilk and stir. Season the soup to taste and serve with sour cream. This soup is especially tasty with fresh rye bread.
