Whats the big deal about buttermilk in waffles and pancakes?
Of the soft varieties, there are three ways to leaven or puff them. One is with yeast, which is the old fashioned traditional way. Another is with eggs. The one in which buttermilk is important, is the sort that is leavened with baking soda. Baking soda pancakes and waffles are lighter than the ones made with egg or yeast as the puffing agent. Americans tend to prefer these because they are a little crispy when re-toasted, but also soft on the inside. The thing is, something has to activate the baking soda, and this is acid. The acid in buttermilk causes the baking soda to “fizz”, and make air pockets in the waffles, which give it the light texture.
