We're glad to hear you're eager to perfect this recipe, Annemarie! We think your results will be much better if you use 1 cup of liquid milk instead of powdered buttermilk mixed with water. (You can use non-dairy milk if you like.) Also, if the liquids measure between 120°F and 130°F once they come out of the microwave — you're golden. You don't need to re-heat it if it drops below this temperature. Just try to move quickly through the following steps as the heat helps create some of that lovely texture. Also consider using a shower cap or bowl cover while the batter is rising so there's space between the top of the batter and the plastic. Use the full amount of salt to avoid a bland taste. We hope you give it another shot! Kye@KAF

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