Sour Milk Isn't Garbage When Pancakes Are On The Menu

If you open the carton of milk and discover it is sour and not yet spoiled, the contents are not destined for the drain. Sour milk doesn't smell rancid or look moldy, but it is in its early stages of natural fermentation. The milk may have small curds, but it won't smell rotten, and you'll notice a pleasant sharpness. This kind of sour milk is a secret weapon for baking projects, particularly for those setting out to make morning pancakes. The extra acid acts as a leavening agent for light and fluffier pancake stacks, and you can feel resourceful about using the sour milk in your fridge.

As milk ages, bacteria break down the milk's natural sugars and convert them into lactic acid. The result is a tangier ingredient that has an acidic profile closer to buttermilk. When this extra acid comes into contact with baking soda or baking powder, carbon dioxide bubbles are produced, ultimately affecting the texture of your batch of pancakes. Your stack will have a fluffier texture than one made with fresh milk, and you'll notice that tangy, tender crumbs enhance the spread at breakfast.

Simply use sour milk just as you would regular milk. The sour milk's quiet tang lets the sweetness of any added toppings — maple syrup, fresh fruit, chocolate shavings, or homemade whipped cream – step forward on your plate. "I always use the sour milk and my baking goodies always taste good," noted one baker on Facebook. 

Milk that has gone sour can be frozen in ice cube trays so it is ready for next weekend's brunch. If you have fresh milk yet still want to try the sour hack to make pancakes that give IHOP some competition, add vinegar or lemon juice and let the mixture stand for 5 minutes. Some curdled pieces will begin to form. Whisk until smooth, then add to any batter just as you would buttermilk. Sour milk can also be used in other recipes that call for buttermilk, like cakes, bread, biscuits, and marinade for chicken.