History Behind the Tart
Originally, buttermilk was the left over fluids after churning the butter. It gets the tart taste from the lactic acid in the milk. In 1902 they started to culture buttermilk. On these labels it said Artificial Buttermilk and on the labels of the traditional buttermilk it read Original Buttermilk.
2) Lightly beat egg.
3.) Add eggs, buttermilk, and 4 tablespoons butter
6.) cook and serve fresh out of the pan:-)
Me: êêêê Paul: êêêê Mom:êêêê Dad: êêêêê
Would I make it again…
What would I do different…
I would start at a lower temperature so the middle gets cooked all the way.
To get this and many other great recipies go to http://www.marthastewart.com/recipe/