Sometimes I think the algorithm knows more about us than we know about ourselves! We made the Brian Lagerstrom American pancakes with the buttermilk today, video will be up tomorrow (Sunday) 😊
The algorithm delivers. Has been a while since it fed me a random banger! Nice vid mate. I just bought a kitchen aid for the wife. I'll give this a go.
Great stuff and thanks for investing the time in the video - much appreciated. I was lucky and got the KitchenAid from Lakeland in Bromley when it shut down - under half price for the ex-display model! We done the pancakes with the buttermilk - proper lush - will post that tonight hopefully 👍
Great video - next time I have left over cream, I know what to do with it and you made it look like fun. BTW Kerrygold comes from grass-fed cows and has significant nutritional benefits, so you're not comparing like with like here.
Thank you and yes, it was fun! It's nice to do stuff like this with my son and teach him that we don't always have to rely on the stuff that's sold in packets to get by. Ah... thank you for that - I should have known that as a Kerrygold customer!
@@ToothTalksTaste when he used buttermilk, here in the states our buttermilk is cultured and more acidic, I was worried yours might not turn out right.
@@maillewvr it's pretty tangy to be fair, but the other way I make buttermilk here in the UK is by adding distilled vinegar to full fat milk - you could add maybe half a teaspoon of vinegar to this and mix it in if it isn't acidic enough for your taste 👍
A random suggestion from CZcams but definitely worth the watch :) Couple of quick questions, how do you store the unsalted butter (or how long should it last in the fridge, would you freeze)? Also, in the 2nd batch if you salted the cream does that mean you ended up with slightly salty(er) buttermilk?
Glad you liked it ☺️ we have two butter dishes on the counter 24/7. I guess if you don't use lots, then you could pop half in the fridge and I believe you can freeze it for up to 4 months before it starts losing it's 'freshness'. Yes, the buttermilk was slightly saltier as a result - if you don't want the buttermilk to be salty, you can work the salt into the butter while you're 'patting' it. It wasn't an issue for me because I adjusted the salt in the recipe I used the buttermilk in to compensate 👍
I don't understand the CZcams algorithm, but I'm glad to have been suggested this video.
Sometimes I think the algorithm knows more about us than we know about ourselves! We made the Brian Lagerstrom American pancakes with the buttermilk today, video will be up tomorrow (Sunday) 😊
Dude. Same. Never seen or heard of this dude before but here we are. Thrilled.
@@ctrlaltchris welcome buddy 👍
The algorithm delivers. Has been a while since it fed me a random banger! Nice vid mate. I just bought a kitchen aid for the wife. I'll give this a go.
Great stuff and thanks for investing the time in the video - much appreciated. I was lucky and got the KitchenAid from Lakeland in Bromley when it shut down - under half price for the ex-display model! We done the pancakes with the buttermilk - proper lush - will post that tonight hopefully 👍
The algorithm must of heard my cries over expensive butter prices
IKR!? It's horrendous! Hope this helps 😊
@@ToothTalksTaste I’m going to be doing it tomorrow! I’ll have to see what double cream is here in Canada :)
Good video brother. 👍
Many thanks for investing the time in it, and for letting me know 😌
Great video - next time I have left over cream, I know what to do with it and you made it look like fun. BTW Kerrygold comes from grass-fed cows and has significant nutritional benefits, so you're not comparing like with like here.
Thank you and yes, it was fun! It's nice to do stuff like this with my son and teach him that we don't always have to rely on the stuff that's sold in packets to get by. Ah... thank you for that - I should have known that as a Kerrygold customer!
how were the pancakes?
Banging! I've made a lot of American pancakes and this recipe is the best I've tried - vid coming later 👍
@@ToothTalksTaste when he used buttermilk, here in the states our buttermilk is cultured and more acidic, I was worried yours might not turn out right.
@@maillewvr it's pretty tangy to be fair, but the other way I make buttermilk here in the UK is by adding distilled vinegar to full fat milk - you could add maybe half a teaspoon of vinegar to this and mix it in if it isn't acidic enough for your taste 👍
A random suggestion from CZcams but definitely worth the watch :) Couple of quick questions, how do you store the unsalted butter (or how long should it last in the fridge, would you freeze)? Also, in the 2nd batch if you salted the cream does that mean you ended up with slightly salty(er) buttermilk?
Glad you liked it ☺️ we have two butter dishes on the counter 24/7. I guess if you don't use lots, then you could pop half in the fridge and I believe you can freeze it for up to 4 months before it starts losing it's 'freshness'. Yes, the buttermilk was slightly saltier as a result - if you don't want the buttermilk to be salty, you can work the salt into the butter while you're 'patting' it. It wasn't an issue for me because I adjusted the salt in the recipe I used the buttermilk in to compensate 👍