I want to experiment making American style pancakes (I usually make Austrian style unleavened palatschinken). The recipe I found says "buttermilk", but I remember reading somewhere that the Americans ...
The translation for buttermilk is given as babeurre, but this doesn't correspond to anything I can find in grocery stores or cheese shops here. I suspect that the word means something in Quebec but it ...
I've got a recipe that calls for some buttermilk, but none on-hand. Is there some way I could use some common ingredient(s) as a substitute?