It's still Sunday afterall.
To tell you the truth, I can’t recall what day it is already, ah! tomorrow is Monday, so today is Sunday. Usually, we all mourn on Sunday night as weekends come to an end. Today is not too bad, as we don’t need to commute to work, it actually saves a lot of time, especially for people like me who take public transport.
We tried to stick with weekend routine like before the lockdown, one of it was using the espresso machine to make coffee (we drink instant coffee on weekdays). When I poured the milk to the metal jug this morning, I realized it’s soured. Ah… worry not, I have my emergency milk powder, so our coffee was saved.
But what will you do with the soured milk? Throw it away? I’ve never thrown soured milk away unless it’s THAT DISGUSTINGLY bad (you know what I mean). I usually freeze milk in a cube form to use later on my milk or coffee. But I run out of space in my freezer because of all my emergency food stock. Then, I decided to make it into a pancake.
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 cups of flour
- 2 tablespoons sugar
- 2 eggs, room temperature
- 2 cups of soured milk
- 2 tablespoons avocado butter melted
- Preheat a nonstick pan to medium heat.
- In a medium bowl, whisk together the salt, baking powder, baking soda, flour, and sugar.
- In a separate bowl, whisk together the eggs, melted butter, and soured milk.
- Use a wooden spoon to make a well in the middle of the dry ingredients, pour in all the wet ingredients and stir until a few streaks of flour are remaining.
- Scoop 1/3 cup of batter and cook until bubbles begin to form, flip and cook until golden.
Recipe adapted from Oh Sweet Basil
Honey, what’s for dinner?
Nandos‘ Peri Peri Chicken