Production of buttermilk is a little different than it was 50 years ago. In days gone by, buttermilk was the liquid that remained after cream was churned into butter. Today, commercial buttermilk is made by combining low-fat or nonfat milk with a natural bacteria that converts the milk sugars into acids, producing a thick, soured milk. In baked goods as well as pancakes, buttermilk acts as a leavening agent when combined with baking soda. This creates gas bubbles, resulting in light, fluffy pancakes with a rich flavor. Pancakes are always a treat for breakfast, and they're even more fun to eat when cooked in whimsically shaped molds. For instructions on using pancake molds, see the related tip.