On 2018-02-04 11:00 AM, Ed Pawlowski wrote:
> No, not a typo, buttermilk milk.
>
> In a recent thread about pancakes I mentioned I use powdered buttermilk
> in the mix.Â* It works well, and I make the dry mix for four batches at a
> time.Â* To the try mix, I just add eggs, melted butter, vanilla extract
> and water to reconstitute the buttermilk.
>
> Today, however, I found myself in a recent Julie situation.Â* More milk
> that we could possibly use before it goes bad.Â* Rather than adding
> water, I used the milk.Â* They came out lighter and fluffier than usual.
> I'll do it all the time now if we have milk in the house.

Good idea, but that is not a Julie moment because you figured out a
remedy all on your own and dealt with it. Her game is more about posting
an appeal for suggestions and then shooting them all down.

I found myself in a bit of a bind a few minutes ago. I was going to make
some more of those oatmeal buttermilk pancakes and opted to used the
milk and vinegar with a supplement of vanilla yogurt. There barely a
half cup of milk. I was going to supplement it with almond milk.
However my wife showed up and it turned out there was another liter of
milk that somehow got to the back of the fridge.

It should be ready to go now.