Buttermilk Power
Nothing beats the kitchen staple for its tenderizing tang
Multigrain Pancakes
Whisk together ½ cup buckwheat flour, ¼ cup brown rice flour, ¼ cup medium-grind cornmeal, 1 tbsp. sugar, ½ tsp. kosher salt, 1 tsp. baking powder, and 1 tsp. baking soda and set aside. In a large measuring cup, beat 1 egg and whisk in 1¼ cup buttermilk and 1 tsp. vanilla. Combine with dry ingredients. Melt ½ tbsp. butter on a griddle over medium-low heat. Once butter stops foaming, ladle batter and cook until tiny bubbles form, then flip pancake and cook until done, about 2 more minutes. Repeat. Serve with more butter and maple syrup.
Bonus: They’re gluten-free.
Buttermilk Panna Cotta
Combine 1½ tsp. unflavored gelatin with 2 tbsp. water and let sit 5 to 10 minutes. Meanwhile, in a medium saucepan over medium-high heat, combine 1 cup whipping cream,½ cup sugar,seeds from 1 vanilla bean, and 1 tsp. lemon zest, stirring to dissolve sugar. Bring to a simmer, then remove from heat and stir in gelatin. When mixture has cooled to room temperature, stir in 2 cups buttermilk. Strain and divide among six (8-ounce) ramekins coated with nonstick spray. Refrigerate until set, about 3 hours.
Crispy Onion Rings
Peel and slice 3 yellow onions into ½-inch rings. In a large bowl, cover onions with 2½ cups buttermilk. Set aside for at least 30 minutes. Meanwhile, combine 2 cups flour, ½ cup cornmeal,2 tsp. salt, 1 tsp. pepper, and 1 tsp. smoked paprika. In a dutch oven fitted with deep-fry thermometer, heat 3 to 4 inches of a neutral oil to 350 degrees. Lift onions from buttermilk, allowing excess to drip off, then dredge in flour mixture. Working in batches, lower rings into oil and fry until golden brown, about 2 minutes. Keep warm in a 200-degree oven until ready to serve.
share
Hannah Lee Leidy
Hannah Lee Leidy is a food writer and editor based in the Carolinas. She is currently the digital content editor for Our State magazine, a position she came into following her time at The Local Palate. Her contributions have appeared in Condé Nast Traveler, Bon Appétit, Epicurious, Culture, and Eater. She’s spent time working in restaurants in both front and back of house positions, doing everything from burning gateaux to expediting to shaking a Manhattan (don’t worry, this only happened once). An avid curd nerd, her favorite beat is reporting on boutique cheese makers; she’ll sniff out every creamery near and far whenever traveling. When not parenting a Bernese mountain pup named Ava, you’ll find her running or working on her lamination technique.
trending content
-
A Cookie Swap for the Pros
-
26 Food Gifts From Southern Makers
by TLP Editors -
Hanukkah in New Orleans
by Hannah Lee Leidy -
Tamales: Assembling Tradition
-
How To Host an Aperitivo Hour | Video
by Amber Chase
More From Key Ingredient
-
Key Ingredient: No Small Peanuts
-
Key Ingredient: Barbecue Pickled Cabbage
-
Key Ingredient: Squash Blossoms
-
Key Ingredient: Green Chickpeas
-
11 Super Easy Super Bowl Snacks