How to substitute buttermilk with Milk + Lemon Juice

The ratio

Steps

1. Pour 1 cup of milk into a measuring cup.
2. Add 1 tablespoon of lemon juice to the milk.
3. Stir gently to combine.
4. Let the mixture stand for 5-10 minutes until it curdles slightly.
5. Stir again before using in your recipe.

Try it: Lemon-Buttermilk Pancakes

• 1.5 cup flour
• 2 tbsp sugar
• 2 tsp baking powder
• 0.5 tsp salt
• 1 cup milk
• 1 tbsp lemon juice
• 1 large egg
• 2 tbsp melted butter
• 1 tsp vanilla extract

1. Prepare the buttermilk substitute by mixing milk and lemon juice and letting it sit for 10 minutes.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, beat the egg, then stir in the prepared buttermilk substitute, melted butter, and vanilla.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; a few lumps are okay.
5. Heat a griddle over medium heat and lightly grease it.
6. Pour 1/4 cup of batter for each pancake onto the griddle.
7. Cook until bubbles form on the surface and edges look set, then flip and cook until golden brown on the other side.
8. Serve warm with maple syrup.