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Thursday, January 29, 2004

Breakfast for Dinner 

Finally, we have an answer: 3/4 of a cup of milk. The question was how much milk did it take to make the dry ingredients in the oatmeal pancake recipe look like "thick cream" (I've edited the earlier entry to make the recipe complete). They were tasty, not 100% like those from the Flying Biscuit Café, but good enough that I will want to make them again. We ate them with Lyle's Golden Syrup, but I can see how they'd be very good with a nice jam or honey. The recipe made four good-sized, thick pancakes, but a lighter hand with the batter pouring could probably have yielded more.

It was also good to finally open the Lyle's. Evelin and I picked up two cans while in Scotland in October 2002 because they cost 60-something pence or so each and in the States it would cost between $4.00 and $5.00 for the same sized tin. We don't use golden syrup that often, but we couldn't pass up the price.

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