I've been quietly posting past PotM posts timely-wimely. You can see them here, here, and here.
I've been rather tired lately because I've been spending my days helping Aged P sort through 50 years' worth of papers and photos and stuff. So I come home and collapse on the sofa while the DC brings me tea and I fail to get up the energy to go grocery shopping.
This is why I don't have buttermilk and only one egg.
The recipe I was planning for today calls for buttermilk, and the other one I thought of making needs two eggs. I know the milk + vinegar/lemon juice trick, and I've just learned about egg substitutes, but I'm trying to avoid making unnecessary substitutions if I can. Pinterest to the rescue! This recipe from Spicy Southern Kitchen calls for milk and vinegar and only one egg. Perfect! And bourbon. Which I don't have. *Sigh*
But! It's a pumpkin recipe, which is appropriate to the season and the bourbon is only in the syrup, so I don't feel too bad about substituting Canadian whiskey and extra vanilla extract.
The result?
Tasty, although not particularly pumpkiny. I don't tell the DC what type of flapjack I'm serving to see if he can tell; in this case he immediately said "pumpkin spice?" but was surprised to find out that they had genuine pumpkin. The batter is terrifically fluffy, and the pumpkin made each cake quite moist. I usually ignore instructions that say to add brown sugar to the flour mixture and add it to the liquids instead; for some reason I didn't do that this time and there were a few surprise solid sugar bits. The recipe says it will serve four people; I eked out 13 1/4 c. pancakes.
I'd like to try the syrup with proper bourbon, because it was a bit too whiskey-ish for me.
Now excuse me while I go grocery shopping.
I've been rather tired lately because I've been spending my days helping Aged P sort through 50 years' worth of papers and photos and stuff. So I come home and collapse on the sofa while the DC brings me tea and I fail to get up the energy to go grocery shopping.
This is why I don't have buttermilk and only one egg.
The recipe I was planning for today calls for buttermilk, and the other one I thought of making needs two eggs. I know the milk + vinegar/lemon juice trick, and I've just learned about egg substitutes, but I'm trying to avoid making unnecessary substitutions if I can. Pinterest to the rescue! This recipe from Spicy Southern Kitchen calls for milk and vinegar and only one egg. Perfect! And bourbon. Which I don't have. *Sigh*
But! It's a pumpkin recipe, which is appropriate to the season and the bourbon is only in the syrup, so I don't feel too bad about substituting Canadian whiskey and extra vanilla extract.
The result?
Tasty, although not particularly pumpkiny. I don't tell the DC what type of flapjack I'm serving to see if he can tell; in this case he immediately said "pumpkin spice?" but was surprised to find out that they had genuine pumpkin. The batter is terrifically fluffy, and the pumpkin made each cake quite moist. I usually ignore instructions that say to add brown sugar to the flour mixture and add it to the liquids instead; for some reason I didn't do that this time and there were a few surprise solid sugar bits. The recipe says it will serve four people; I eked out 13 1/4 c. pancakes.
I'd like to try the syrup with proper bourbon, because it was a bit too whiskey-ish for me.
Now excuse me while I go grocery shopping.
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