Found: Buttermilk!

There are many possible substitutes for buttermilk, but the best I've found is Yorik fermented milk made by Yoplait. You can find it in most grocery stores in France and it works perfectly in many American recipes.

If you can't find Yorik, look for lait fermenté in the yogurt aisle. A word of caution - Yorik also comes in fruited flavors, so if you want plain buttermilk, look for nature.

American recipe: Buttermilk pancakes

2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 Tbsp sugar
2 large eggs
1/2 cup Yorik lait fermenté
1 cup milk
3 Tbsp melted butter
1 Tbsp oil

Mix the dry ingredients in a bowl. Mix the eggs, milk and buttermilk in a separate bowl. Add the wet ingredients into the dry ingredients. Mix until the batter just comes together. Add the melted butter. Mix lightly.

Heat a flat griddle or frying pan to medium high heat. Oil the pan then ladle the pancake batter onto the griddle to about 5 or 6 inches wide. When air bubbles start to appear on the surface at the center of the pancakes, use a flat spatula to flip them over. After a minute, check underside for doneness. When golden or darker golden brown, they are done.

Serve with butter and maple syrup (sirop d'érable).

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