Public recipe with member extras
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.
Breakfast & Brunch · Weekend Stacks · Diner-Style Comfort
What you need
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
Instructions
- 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.
From The Arrogant Hippie Culinary Journal: Camel Milk Edition by Aunesty Janssen
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