The Unlikely Baker https://theunlikelybaker.com Easy and Delicious Recipes for the Home Baker! Mon, 22 May 2017 12:00:52 +0000 en-US hourly 1 https://theunlikelybaker.com/wp-content/uploads/2016/03/cropped-Favicon2-32x32.png The Unlikely Baker https://theunlikelybaker.com 32 32 105548175 Pandesal Recipe (Filipino Bread Rolls) https://theunlikelybaker.com/pandesal-recipe-filipino-bread-rolls/ https://theunlikelybaker.com/pandesal-recipe-filipino-bread-rolls/#comments Mon, 22 May 2017 12:00:52 +0000 https://theunlikelybaker.com/?p=2732 Here’s an easy pandesal recipe so you can make the quintessential Filipino bread roll at home. It’s crunchy outside, soft and fluffy inside, perfect with butter or dipped in your morning coffee. Are you a Filipino living abroad like me? Then you’re probably thinking why bother making pandesal at home when you can get them...

Read More »

The post Pandesal Recipe (Filipino Bread Rolls) appeared first on The Unlikely Baker.

]]>
Here’s an easy pandesal recipe so you can make the quintessential Filipino bread roll at home. It’s crunchy outside, soft and fluffy inside, perfect with butter or dipped in your morning coffee.

Pandesal Recipe (Filipino Bread Rolls)

Are you a Filipino living abroad like me? Then you’re probably thinking why bother making pandesal at home when you can get them pretty easily at the Asian store. One reason: nothing beats the smell of freshly baked pandesal filling your kitchen.

And it’s not just any smell. It’s THE smell. One sniff of freshly baked pandesal and I’m back at my nanay’s dining table, eating pandesal filled with Lily’s Peanut Butter that she prepared for me after school. Or it’s a Sunday morning and I’m happily eating pandesal (out of those little brown paper bags) that my mom bought from the local panaderia after church.

Not a Filipino? Then you are in for a treat. Unlike dinner rolls or the regular loaves of bread we get, this recipe for Filipino bread rolls is egg-free, has a very subtle hint of sugar and salt, crunchy outside and soft inside. It’s certainly unique and absolutely delicious. Give it a go and find out why Filipinos all over the world love it.

Patience is key

Pandesal Recipe (Filipino Bread Rolls)

I won’t lie to you – it probably is quicker for you to get in your car, drive to the store and buy pandesal. But there’s something so fulfilling about making your own bread. And I’m not kidding about the smell. I may or may not have cried.

Who knew so many memories can be attached to a single bread roll eh? I guess food (and food smells!) work that way, especially for immigrants like me.

Different kinds of pandesal

Pandesal Recipe (Filipino Bread Rolls)

I can’t claim that this pandesal recipe is for the “traditional” pandesal however; I’ve eaten different kinds (big, small, light, dense) to know that each province, town or city probably has their own version so there’s technically no traditional kind.

This is the pandesal I grew up on. Crunchy, soft, sweet and salty all at once.

Nothing beats the smell of freshly baked bread. Grab the recipe for Filipino pandesal here!Click To Tweet

Pandesal recipe

Pandesal Recipe (Filipino Bread Rolls)

I’ve looked around for pandesal recipes for a long time and this is the result of me tweaking and trying to make it easier. It’s still lots of steps but trust me, you will be rewarded with delightful pandesal that’s perfect with butter and jam, as a side to a savoury dish, or do as Filipinos do and dip it in your morning coffee.

Pandesal Recipe (Filipino Bread Rolls)

Pandesal Recipe (Filipino Bread Rolls)

Here’s an easy pandesal recipe so you can make the quintessential Filipino bread roll at home. It's crunchy outside, soft and fluffy inside, delicious.

Ingredients

    Phase 1:
  • 2 cups (475 ml) warm water (around 110F)
  • 2 teaspoons active dry yeast
  • 1 teaspoon granulated sugar
    Phase 2:
  • 2/3 cup (134 grams) granulated sugar
  • 1/4 cup (59 ml) canola oil
  • 2 teaspoons salt
  • 6 cups (768 grams) all purpose flour
    Phase 3:
  • 1 tablespoon canola oil
    Phase 4:
  • 1/4 cup (25 grams) bread crumbs

Instructions

    Phase 1:
  1. In a medium sized bowl, stir 2 cups warm water, 2 teaspoons active dry yeast and 1 teaspoon sugar until dissolved. Set aside and let stand until bubbly (about 10 minutes).
    Phase 2:
  1. In a large bowl, stir 2/3 cup sugar and 1/4 cup oil until fully combined. Add 2 teaspoons salt, your yeast mixture and 1 cup flour. Stir until incorporated. Proceed to add the rest of your flour 1/2 cup at a time combining well after each addition.
  2. Once the dough starts pulling and sticking together in a ball, transfer it into a lightly floured surface and knead until smooth and elastic (8-10 minutes). When in doubt, knead some more.
    Phase 3:
  1. Oil a large bowl with 1 tablespoon oil. Place your dough in the bowl and turn to ensure the whole dough is coated. Cover with a damp cloth and allow to rise in a dry warm place (about 90F) until it doubles in size (about 2 hours).
  2. Once the dough is ready, turn the dough into a lightly floured surface and knead slightly. Weigh the dough and divide into 32 pieces. Shape each piece into an oval, like an egg, and place onto a lightly greased baking sheet (you would need two baking sheets - 16 pieces per sheet). Make sure to keep about a quarter inch space around each piece to allow them to rise further.
  3. Cover each baking sheet with a damp cloth and allow to rise a second time (about an hour).
    Phase 4:
  1. Preheat your oven to 375F. Sprinkle bread crumbs on top of the pandesal and bake until golden brown (15-20 minutes). Since you're using 2 baking sheets, you may want to rotate/switch the sheets midway through.
https://theunlikelybaker.com/pandesal-recipe-filipino-bread-rolls/

Happy baking!

Did you try this pandesal recipe? I’d love to hear from you in the comments section below.

Here are more Filipino recipes you might like:

Coconut Popsicles Turon Filipino Banana Lumpia Easy Ensaymada Recipe Ube Cake (Filipino Purple Yam Cake)

And let’s get social! Find me on Facebook, Pinterest, Instagram, Twitter, Google+ and Flipboard.

Or subscribe so you don’t miss a recipe. I promise I don’t spam (I hate spam too).

Do you want to improve your food photography, monetize your blog or start your very own food blog? Check out my Blogging Resources.


The post Pandesal Recipe (Filipino Bread Rolls) appeared first on The Unlikely Baker.

]]>
https://theunlikelybaker.com/pandesal-recipe-filipino-bread-rolls/feed/ 38 2732
Strawberry Lemon Parfait (with video) https://theunlikelybaker.com/strawberry-lemon-parfait-video/ https://theunlikelybaker.com/strawberry-lemon-parfait-video/#comments Mon, 15 May 2017 12:00:44 +0000 https://theunlikelybaker.com/?p=2707 Strawberry lemon parfait is the perfect spring and summer treat – quick and easy to make, so refreshing, and no baking required! Great way to take advantage of strawberry season. This recipe was born out of necessity. I was experimenting with tiramisu (coming to the blog soon!) and had lots of ladyfingers left. We can’t...

Read More »

The post Strawberry Lemon Parfait (with video) appeared first on The Unlikely Baker.

]]>
Strawberry lemon parfait is the perfect spring and summer treat – quick and easy to make, so refreshing, and no baking required! Great way to take advantage of strawberry season.

Strawberry Lemon Parfait

This recipe was born out of necessity. I was experimenting with tiramisu (coming to the blog soon!) and had lots of ladyfingers left. We can’t just keep dunking them in hot chocolate and eating them (I mean, we can but we shouldn’t!).

So I repurposed them into these charming little strawberry lemon parfait that are incredibly easy to do, slightly boozy (hey, it’s me!) and so delicious. It’s spring and summer in a glass (or a mason jar if you’re so inclined!).

Watch the video!

I made a video of how to do it too. Just click on it below and you’ll see how extremely easy it is (and fun!).

Experiment with other berries

Not into strawberries? Experiment with your favourite berries! Even mix them up. I’m sure your parfait will taste delightful.

Strawberry Lemon Parfait

Try these charming strawberry lemon parfait - incredibly easy to do, slightly boozy and so delicious.Click To Tweet

Lemon curd whipped cream

Strawberry Lemon Parfait

I won’t lie though, my favourite thing about these little guys is the lemon curd whipped cream (hey, it’s me!).

I used the last of my homemade lemon curd, made a fresh batch of homemade whipped cream, put them together and it’s almost like ice cream! (In fact, that’s a great idea for ice cream…coming to the blog soon lol!)

Of course, you can use your favourite ready-made lemon curd and whipped cream brands and make the recipe that much easier.

You can make your strawberry lemon parfait kid-friendly

Strawberry Lemon Parfait

You can also certainly omit the orange liqueur in this recipe. Here’s a great article I found on alcohol substitutions.

Now it’s just a matter of putting it together! And it’s so much fun. You can get your kids to help and you guys can make an afternoon of it. Or you can do a parfait bar and have your guests assemble their own.

However way your strawberry lemon parfait come together, they will be delicious.

Strawberry Lemon Parfait (with video)

Strawberry Lemon Parfait (with video)

Strawberry lemon parfait is the perfect spring and summer treat - quick and easy to make, so refreshing, and no baking required!

Ingredients

  • 12 pieces ladyfinger cookies, crushed
  • 2 tablespoons lemon juice
  • 1 tablespoon orange liqueur (see my notes on the post about how to make a no alcohol version)
  • 1 1/2 cups diced strawberries
  • 1/4 teaspoon granulated sugar (you may need more, depending on how sweet or tart your strawberries are)
  • 1/2 cup lemon curd
  • 1 cup heavy cream, whipped to medium peaks

Instructions

  1. In a medium sized bowl, combine crushed ladyfinger cookies, 2 tablespoons lemon juice and 1 tablespoon orange liqueur. Stir until evenly incorporated. Set aside.
  2. In a smaller bowl, stir 1 1/2 cups diced strawberries and 1/4 teaspoon sugar. Set aside.
  3. In another bowl, whisk 1/2 cup lemon curd into 1 cup heavy cream that have been whipped to medium peak. Beat with a whisk by hand or using a handheld electric mixer until stiff. Set aside.
  4. To assemble your parfait, start with a layer of your ladyfinger mixture, then strawberries then whipped cream. Continue until your glass (or container of choice) is full. Serve immediately.
https://theunlikelybaker.com/strawberry-lemon-parfait-video/

Happy parfait-ing!

Did you make strawberry lemon parfait? I’d love to hear from you in the comments section below.

Here are other berry recipes for you:

Vanilla Cake with Raspberry Frosting Blueberry Ricotta Bars Strawberry Cream Cheese Stuffed French Toast Greek Yogurt Popsicles

And let’s get social! Find me on Facebook, Pinterest, Instagram, Twitter, Google+ and Flipboard.

Or subscribe so you don’t miss a recipe. I promise I don’t spam (I hate spam too).

Do you want to improve your food photography, monetize your blog or start your very own food blog? Check out my Blogging Resources.


The post Strawberry Lemon Parfait (with video) appeared first on The Unlikely Baker.

]]>
https://theunlikelybaker.com/strawberry-lemon-parfait-video/feed/ 60 2707
Banana Buttermilk Pancakes with Candied Walnuts https://theunlikelybaker.com/banana-buttermilk-pancakes-candied-walnuts/ https://theunlikelybaker.com/banana-buttermilk-pancakes-candied-walnuts/#comments Mon, 08 May 2017 12:00:34 +0000 https://theunlikelybaker.com/?p=2690 These banana buttermilk pancakes are light, fluffy and delicious! Topped with candied walnuts and maple syrup, they’re a wonderful start to the day. Do you know that Jack Johnson song, Banana Pancakes? That’s my song. Waking up slow is the very definition of me in the morning. (Some people say that song is about something...

Read More »

The post Banana Buttermilk Pancakes with Candied Walnuts appeared first on The Unlikely Baker.

]]>
These banana buttermilk pancakes are light, fluffy and delicious! Topped with candied walnuts and maple syrup, they’re a wonderful start to the day.

Banana Buttermilk Pancakes

Do you know that Jack Johnson song, Banana Pancakes? That’s my song. Waking up slow is the very definition of me in the morning. (Some people say that song is about something else but I run a family friendly blog here so we will ignore those people lol!)

Some days though, we get hit by the pancake bug and we are suddenly up at a respectable hour expected of responsible adults on a Saturday, fussing in our kitchen making pancakes. And this is one of our favourites. Light, fluffy and so good! Throw in some candied walnuts and let me tell you, you’d become a morning person too.

Freeze = banana buttermilk pancakes everyday

Pancakes are usually a weekend treat because of how long they take to prepare. Nobody seems to have that kind of time on a Monday morning.

But what I love about these pancakes is they freeze really well. This recipe is good for about a dozen pancakes so we freeze whatever we can’t finish that day (so that’s 2 pieces haha)…much like how we do it with these scones:

Lemon Buttermilk Scones Buttermilk Scones on Board

Just put the pancakes in a large Ziploc bag (I put parchment paper between the pancakes so they don’t get stuck together) and stick the bag in the freezer.

So on hectic weekday mornings, we just microwave a piece straight out of the freezer for 15 seconds or so and it’s good as new. Still fluffy and still delicious!

Happy Mother’s Day!

Banana Buttermilk Pancakes

These pancakes are also a lovely treat for the moms in your life on Mother’s Day (or everyday, really). If you’re thinking of a special brunch or even breakfast in bed, add banana buttermilk pancakes to your spread!

Rise and shine! Start the day smiling with these banana buttermilk pancakes.Click To Tweet

Candied walnuts

Banana Buttermilk Pancakes

And can we talk about those candied walnuts for a second? They are so good I eat them on their own. As topping to these pancakes though, they are amazing.

So this weekend, get up early and reward yourself with banana buttermilk pancakes. They will make you feel great about being up before noon!

Of course, who said pancakes are just for breakfast and brunch? Go ahead and make these pancakes at midnight. They will be just as delicious.

Banana Buttermilk Pancakes with Candied Walnuts

Banana Buttermilk Pancakes with Candied Walnuts

These banana buttermilk pancakes are light, fluffy and delicious! Topped with candied walnuts and maple syrup, they’re a wonderful start to the day.

Ingredients

    For the Pancakes:
  • 3 cups (384 grams) all purpose flour
  • 2 tablespoons granulated sugar
  • 3 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups (500 ml) buttermilk, room temperature
  • 1/2 cup (125ml) almond milk, room temperature (see notes)
  • 3 large eggs, room temperature
  • 1 cup mashed ripe bananas (about 2-4 bananas)
  • 1/4 cup (57 grams) unsalted butter, melted and slightly cooled
  • Oil for frying (I used coconut oil)
    For the Candied Walnuts:
  • 1 cup walnuts (you can chop them but I didn't bother)
  • 1/4 cup (50 grams) granulated sugar
  • 1 tablespoon unsalted butter

Instructions

    For the Pancakes:
  1. In a large bowl, combine 3 cups flour, 2 tablespoons sugar, 3 teaspoons baking powder, 1 1/2 teaspoons baking soda and 1 teaspoon salt. Set aside.
  2. In a separate bowl, whisk 2 cups buttermilk, 1/2 cup almond milk, 3 eggs, 1 cup mashed bananas and 1/4 cup melted butter. Set aside.
  3. Put a medium sized pan on your stove over medium heat. You know it's ready when small amounts of water sprinkled over it evaporates immediately. At this point, you can pour your buttermilk mixture into your flour mixture and gently stir. Do not over do it - it doesn't have to be a smooth mixture. You want a coarse batter with bits of flour remaining.
  4. Put a little oil on your pan and start dropping your pancake mixture about 1/3 cup at a time. Cook about 3 minutes per side, or until golden brown.
  5. Serve warm topped with candied walnuts and maple syrup.
    For the Candied Walnuts:
  1. Prepare a baking sheet by lining it with parchment paper. Set aside.
  2. Using a skillet over medium heat, stir all ingredients together until sugar is melted and all walnuts are coated (4-5 minutes). Make sure to stir constantly so your sugar doesn't burn.
  3. Transfer mixture to your baking sheet and spread evenly so the walnuts don't stick together. Wait for the sugar to cool and harden (1-2 minutes) before serving.

Notes

You can substitute dairy milk for almond milk.

This recipe yields 12-16 pancakes, depending on how big you make them.

You can make the candied walnuts up to 3 days ahead - just store in an airtight container. No need to refrigerate.

https://theunlikelybaker.com/banana-buttermilk-pancakes-candied-walnuts/

Happy cooking!

Did you make banana buttermilk pancakes? I’d love to hear from you in the comments section below.

Got extra buttermilk? Here’s an amazing collection of ways to use leftover buttermilk.

And let’s get social! Find me on Facebook, Pinterest, Instagram, Twitter, Google+ and Flipboard.

Or subscribe so you don’t miss a recipe. I promise I don’t spam (I hate spam too).

Do you want to improve your food photography, monetize your blog or start your very own food blog? Check out my Blogging Resources.


The post Banana Buttermilk Pancakes with Candied Walnuts appeared first on The Unlikely Baker.

]]>
https://theunlikelybaker.com/banana-buttermilk-pancakes-candied-walnuts/feed/ 69 2690
No Bake Mango Cheesecake (with video) https://theunlikelybaker.com/no-bake-mango-cheesecake-video/ https://theunlikelybaker.com/no-bake-mango-cheesecake-video/#comments Mon, 01 May 2017 12:00:45 +0000 https://theunlikelybaker.com/?p=2668 Luxuriously smooth and a breeze to make, this no bake mango cheesecake takes you straight from your kitchen to a tropical paradise. Creamy and refreshing, it’s the perfect spring and summer treat. And just like that, it’s the first of May (what I also like to call almost-June)! The grass is green, flowers are blooming,...

Read More »

The post No Bake Mango Cheesecake (with video) appeared first on The Unlikely Baker.

]]>
Luxuriously smooth and a breeze to make, this no bake mango cheesecake takes you straight from your kitchen to a tropical paradise. Creamy and refreshing, it’s the perfect spring and summer treat.

No Bake Mango Cheesecake

And just like that, it’s the first of May (what I also like to call almost-June)! The grass is green, flowers are blooming, the days are getting longer and warmer. And the best is yet to come! (Unless you hate summer. But why?)

Another reason to love the season? Mangoes. They are not native to Canada but according to my friend, Google, over 70 percent of the total mango volume shipped to North America happens between April and July so we’ve been eating our fair share.

And this no bake mango cheesecake is a delightful tribute to the fruit! A light, creamy, refreshing cheesecake where the mango shines.

Carabao mangoes

No Bake Mango Cheesecake

To be honest though, I’m kind of a mango snob. Philippine mangoes (the carabao mango variety) are apparently in the Guinness Book of World Records as the sweetest in the world (and I am quoting my friend Google again here).

No Bake Mango Cheesecake

While I don’t know if it’s true, I can tell you for sure they are the best I’ve ever tasted. Thai mangoes are great. And even the ones we get here. But nothing compares to Philippine mangoes (and I’m not just saying that because I’m biased!).

Mango puree

No Bake Mango Cheesecake

So it took me a while to make anything mango-ish. Until I saw this mango puree made of 100% Philippine mangoes (no preservatives added!) in the Asian grocery store – mango frenzy followed.

You can use any kind of mango for this recipe though. Just take the flesh out and puree it in a blender. For the creamiest texture, strain the puree through a mesh strainer to get those nasty fibres out.

This no bake mango cheesecake is the perfect spring and summer treat! Click To Tweet

No bake mango cheesecake

And what you’ll have is this light, refreshing and very creamy no bake mango cheesecake. Did you watch the video above? It’s the first one I’ve ever made! It’s not the prettiest lol (I’m going to get better, I promise) but I hope it shows you how easy it is to put this cheesecake together.

This no bake mango cheesecake is a great treat for Mother’s Day too. So grab some mangoes and get whipping! This cheesecake is delightful.

No Bake Mango Cheesecake (with video)

No Bake Mango Cheesecake (with video)

This no bake mango cheesecake is a delightful tribute to the fruit! Luxuriously smooth and a breeze to make, it’s the perfect spring and summer treat.

Ingredients

    For the Crust:
  • 2 cups (200 grams) crushed digestive biscuits
  • 1/2 cup (115 grams) unsalted butter, melted then slightly cooled
  • 1/4 cup (55 grams) packed brown sugar
  • 1/4 teaspoon ground cinnamon
  • Pinch of salt
    For the Filling:
  • 1 tablespoon unflavoured gelatin
  • 1/4 cup (60 ml) water
  • 2 8-oz blocks of cream cheese, softened
  • 1/2 cup (100 grams) granulated sugar
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 1/2 cups (360 ml) mango puree (see notes)
  • 1 cup (240 ml) heavy cream, whipped to stiff peaks and chilled until ready to use
  • 1/2 cup chopped mangoes (see notes)
    For the Topping:
  • 1 tablespoon unflavoured gelatin
  • 3 tablespoons water
  • 1 cup (240 ml) mango puree

Instructions

    For the Crust:
  1. Line the bottom and sides of a 10-inch springform pan with parchment paper and set aside.
  2. Using a large bowl, mix all ingredients together until thoroughly combined. Transfer to your pan and press to the bottom using a spoon or a glass. Chill while you prepare the filling.
    For the Filling:
  1. Stir 1 tablespoon unflavoured gelatin in 1/4 cup water. Set aside to allow the gelatin to bloom.
  2. Using a handheld electric mixer or a stand mixer fitted with the paddle attachment, beat 2 blocks of cream cheese and 1/2 cup sugar on medium high speed until smooth and creamy (2-3 minutes).
  3. Add 1 teaspoon lemon zest, 1 tablespoon lemon juice and 1 1/2 cups mango puree. Stir until incorporated.
  4. Take your gelatin and microwave it for about 10 seconds to dissolve it. Then temper it by adding about a spoonful of your cream cheese mixture and stirring until it comes down to room temperature. Add it to your cream cheese mixture and stir to combine.
  5. Fold whipped cream into the cream cheese mixture until incorporated. Then fold 1/2 cup chopped mangoes.
  6. Transfer to your prepared pan and chill for at least an hour before putting your mango topping.
    For the Topping:
  1. Stir 1 tablespoon unflavoured gelatin with 3 tablespoons water. Set aside for about 10 minutes to allow it to bloom. Then microwave it for about 10 seconds to dissolve, temper with a little bit of mango puree, before adding it to the rest of your puree. Stir to combine.
  2. Pour the mixture on top of your chilled cheesecake and swirl the cheesecake around to evenly coat the top. Chill for at least 4 hours (preferably overnight).
  3. Serve with whipped cream and/or more chopped mangoes if desired.

Notes

If you're using fresh mangoes for the puree, you would need 3-4 mangoes for 1 1/2 cups. Just scoop the flesh out and blend until smooth. Additionally, you can choose to strain the puree through a mesh strainer to remove any fibre that might be left behind.

If using frozen chopped mangoes, make sure to thaw to room temperature before adding to cheesecake.

You'll notice that I did not add any sugar to my mango puree. Depending on the sweetness (or tartness) of the mangoes you get, you may need to do so. Taste your mangoes before using.

https://theunlikelybaker.com/no-bake-mango-cheesecake-video/

Happy no baking!

Did you try making no bake mango cheesecake? I’d love to hear from you in the comments section below.

Here are other no bake treats for you:

Peach Icebox Cake Mexican Chocolate Pudding No Bake Cookie Butter Pie Irish Cream Chocolate Truffles

And let’s get social! Find me on Facebook, Pinterest, Instagram, Twitter, Google+ and Flipboard.

Or subscribe so you don’t miss a recipe. I promise I don’t spam (I hate spam too).

Do you want to improve your food photography, monetize your blog or start your very own food blog? Check out my Blogging Resources.


The post No Bake Mango Cheesecake (with video) appeared first on The Unlikely Baker.

]]>
https://theunlikelybaker.com/no-bake-mango-cheesecake-video/feed/ 71 2668
22 Delicious Ways to Use Leftover Buttermilk https://theunlikelybaker.com/ways-to-use-leftover-buttermilk/ https://theunlikelybaker.com/ways-to-use-leftover-buttermilk/#comments Thu, 27 Apr 2017 12:00:17 +0000 https://theunlikelybaker.com/?p=2601 We’ve all been there – we make something that requires buttermilk and we end up with more than we need. So here’s a delicious collection of 22 ways to use leftover buttermilk that solves all our buttermilk woes. Over time I’ve learned to make my own buttermilk when I know I only need a cup: just...

Read More »

The post 22 Delicious Ways to Use Leftover Buttermilk appeared first on The Unlikely Baker.

]]>
We’ve all been there – we make something that requires buttermilk and we end up with more than we need. So here’s a delicious collection of 22 ways to use leftover buttermilk that solves all our buttermilk woes.

Ways to Use Leftover Buttermilk

Over time I’ve learned to make my own buttermilk when I know I only need a cup: just mix a cup of milk and a tablespoon of lemon juice, stir then let sit in room temperature for 30 minutes.

But this is not for those times. This is for those times when we buy a carton of buttermilk with grand buttermilk plans that just did not happen! So whether you have less than a cup or more than 2 cups left, you’ll find a recipe in here that needs the perfect amount of buttermilk you have on hand.

Ways to use leftover buttermilk: less than 1 cup

Do you have less than a cup left? Don’t even think about throwing it out! Here are recipes you can use that for.

You can make delicious loaves and cakes. Like this Banana & Cardamom Buttermilk Loaf Cake from Janice at Kitchen Heals Soul.

Ways to Use Leftover Buttermilk

Or this scrumptious Banana Bread from Jessy at The Life Jolie.

Ways to Use Leftover Buttermilk

Not in the mood for cakes? No worries, you can also make muffins and donuts. These beautiful Blueberry Cornbread Muffins are from Tina over at The Worktop

Ways to Use Leftover Buttermilk

Brandy over at Nutmeg Nanny made these amazing Blueberry Lemon Thyme Muffins.

Ways to Use Leftover Buttermilk

While these lovely Raspberry Coconut Donuts are from Brie at Toaster Oven Love.

Ways to Use Leftover Buttermilk

Looking for something savoury? You can make pasta! Check out this Potato Leek Bucatini from Manju at Cooking Curries.

Ways to Use Leftover Buttermilk

(Up next – recipes that use 1 cup of buttermilk)

The post 22 Delicious Ways to Use Leftover Buttermilk appeared first on The Unlikely Baker.

]]>
https://theunlikelybaker.com/ways-to-use-leftover-buttermilk/feed/ 37 2601