From the kitchen
Camel Milk Buttermilk-Style Pancakes with Whipped Honey Butter
Camel milk's natural tang, once you add a splash of acid, mimics classic buttermilk without the heaviness. The result is a pancake that rises tall and stays tender.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Camel Milk Edition
Ingredients
- 1.5 cups Camel Milk
- 1 tbsp Fresh Lemon Juice
- 2 cups All-Purpose Flour
- 2 tbsp Granulated Sugar
- 1 tbsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Fine Sea Salt
- 2 Large Eggs
- 3 tbsp Melted Butter
- 4 tbsp Softened Butter (for honey butter)
- 2 tbsp Raw Honey (for honey butter)
Method
- Stir the lemon juice into the camel milk and let it rest for 5 minutes to lightly acidulate.
- Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl.
- In a separate bowl, whisk the eggs and melted butter into the acidulated camel milk.
- Pour the wet ingredients into the dry and fold gently just until combined; small lumps are fine and preferred.
- Cook on a lightly greased griddle over medium heat, 2-3 minutes per side, until golden. Whip the softened butter and honey together and serve alongside.
Kitchen note
Resist the urge to overmix. The acidulated camel milk reacts with the baking soda the moment it hits the batter, and that reaction is what gives you lift.
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