I never seem to have buttermilk when I need it, but as long as I have a lemon and some milk, I’m golden! Using a little acid such as lemon or cream of Tartar to lightly sour the milk helps add lightness to batters, whether for fried chicken or pancakes.
To make buttermilk substitute:
Add 1 teaspoon of lemon juice or ½ teaspoon of cream of tartar to a cup of plain milk.
Stir to mix and let it sit 5 minutes.
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.