I never have buttermilk on hand unless I know I’ll be making buttermilk pie, which, to be honest, is a once-a-year event. So when I found Saco’s powdered buttermilk, (which can keep for months in the fridge) and then a recipe for buttermilk pancakes on the back of the container, I knew I had to give it a shot. All you need is flour, sugar, both baking powder and baking soda, a pinch of salt, an egg, water, vegetable oil, and the powdered buttermilk. Sifting is important here, as the powdered buttermilk can be clumpy, so although it is an extra step it’s a worthwhile one. And now, with this recipe, I can have buttermilk pancakes without having to buy fresh buttermilk.