I slept in. Just finishing up cooking Swedish pancakes -- I used "shelf milk," the UHT-processed processed stuff that's long-term-storable at room temperature and you know what? You can't tell. I've now got my plate of non-rising pancakes in a stack with butter and sugar between each layer, and it's just as good as the pancakes made with milk I'm rarely able to use up before it turns. (Purists put lingonberry jam between the layers and it's good, a nicely balanced sweet/tart, but I grew up eating them with butter and sugar.)
There's a small repertoire of pastry-type things which I rarely make because I don't keep milk around. This may make it easier. Still probably won't do popovers until I replace the stove -- 450 degrees is something of an adventure with an old gas stove, and not one I'm eager to try. Though damn, they're good, and a cold winter's day is exactly the right time for using the oven.
(Why popovers, you ask? I think of them now because the batter is almost the same as for Swedish pancakes, just add some melted butter and perhaps a pinch of salt. The result is different indeed, glorious hollow explosions of tastiness waiting to be filled with butter and jelly, or scrambled eggs, cheese and breakfast meat, or whatever else strikes your fancy. I was addicted at my first exposure, at the age of nine or ten at the Jordan Pond Tea House in Acadia National Park in Maine. You will be too, if you try 'em. The closest recipe to the one I use is here, from good old King Arthur Flour, but even they don't fully emphasize that you must grease, grease, grease the muffin pan or custard cups, a good coating with no gaps. Crisco works perfectly well for this, though don't substitute it for the melted butter in batter! The popovers must pop up, you see, and they've only got chemical energy for the task. Smooth the way and they will reward you richly.)
BUILDING A 1:1 BALUN
4 months ago