Are you wondering where to find buttermilk in the grocery store? You’re not alone. Buttermilk is a key ingredient in many tasty recipes, from pancakes to fried chicken. However, it’s not always easy to locate in the store. In this article, we’ll help you find buttermilk and show you two delicious recipes to try.
Where to Find Buttermilk in the Grocery Store
Buttermilk is typically found in the dairy section of the grocery store, near other milk products. However, it may be located in a different spot depending on the store. If you’re having trouble finding it, ask a store employee for assistance. You can also use a store’s website or app to locate products.
Buttermilk Pancakes Recipe
Ingredients:
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Instructions:
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Heat a nonstick skillet or griddle over medium heat. Drop 1/4 cup of batter onto the skillet for each pancake.
- Cook until the edges are set and bubbles form on the surface, then flip and cook until the other side is golden brown.
- Serve hot with your favorite toppings.
Nutritional Information:
Per serving: 132 calories, 5g fat, 17g carbohydrates, 3g protein, 1g fiber, 251mg sodium
Cooking Time:
20 minutes
Equipment:
Large bowl, whisk, nonstick skillet or griddle
Serving Suggestions:
Top with butter, syrup, fruit, whipped cream, or any other toppings you prefer.
Variations:
Add chocolate chips, blueberries, or other mix-ins to the batter before cooking. You can also use whole wheat flour instead of all-purpose flour.
Substitutions:
If you don’t have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for a few minutes until it curdles before using.
Storage:
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or toaster before serving.
Tips:
To prevent the pancakes from sticking to the skillet or griddle, lightly grease it with cooking spray or butter before cooking each batch.
Frequently Asked Questions:
Q: Can I use regular milk instead of buttermilk?
A: While buttermilk is recommended for this recipe, you can use regular milk if needed. However, the pancakes may not be as fluffy and tender.
Buttermilk Fried Chicken Recipe
Ingredients:
- 2 pounds bone-in chicken pieces
- 1 cup buttermilk
- 1 tablespoon hot sauce
- 1 1/2 cups all-purpose flour
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon salt
- 1/2 teaspoon black pepper
- Vegetable oil, for frying
Instructions:
- In a large bowl, whisk together the buttermilk and hot sauce.
- Add the chicken pieces to the bowl and toss to coat. Cover and refrigerate for at least 2 hours or overnight.
- In a shallow dish, whisk together the flour, paprika, garlic powder, onion powder, salt, and black pepper.
- Remove the chicken from the buttermilk mixture, letting any excess drip off.
- Dredge the chicken in the flour mixture, shaking off any excess.
- Heat vegetable oil in a large skillet or Dutch oven over medium-high heat.
- Add the chicken to the skillet and cook until golden brown and cooked through, about 5-7 minutes per side for chicken breasts and 12-15 minutes per side for chicken thighs and drumsticks.
- Transfer the chicken to a wire rack to drain and cool slightly before serving.
Nutritional Information:
Per serving: 492 calories, 23g fat, 32g carbohydrates, 39g protein, 1g fiber, 1917mg sodium
Cooking Time:
30 minutes
Equipment:
Large bowl, whisk, shallow dish, large skillet or Dutch oven, wire rack
Serving Suggestions:
Pair with mac and cheese, mashed potatoes, coleslaw, or your favorite sides.
Variations:
Add your favorite seasonings to the flour mixture, such as cayenne pepper, thyme, or rosemary.
Substitutions:
If you don’t have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for a few minutes until it curdles before using.
Storage:
Any leftover fried chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350 degrees F for 10-15 minutes until heated through.
Tips:
Use a thermometer to ensure the chicken reaches an internal temperature of 165 degrees F before serving. This will ensure it’s cooked through and safe to eat.
Frequently Asked Questions:
Q: Can I use boneless chicken for this recipe?
A: Yes, boneless chicken can be used instead of bone-in chicken. Adjust the cooking time accordingly.
Final Thoughts
Now that you know where to find buttermilk in the grocery store, it’s time to try these delicious recipes. Whether you’re in the mood for pancakes or fried chicken, these dishes are sure to satisfy. Don’t be afraid to experiment with different toppings or seasonings to make them your own. Happy cooking!