Milk, Half & Half, Heavy Cream Debacle

I was still awake at 5am this morning, so I decided I might as well make breakfast (a meal I rarely partake in, mostly because I’d rather be dead than be awake at that point).

I endeavored to make my Pancake Souffle with Spiced Peach Compote (a variation off of Food Network Magazine recipe Souffle Pancake with Apple-Pear Compote).

In short, while the recipe calls for 3/4 cup Half and Half, I have previously used regular milk with no issues.  Since I am planning a Dinner Party today (more posting awaits ;D), I happen to have Heavy Cream on hand.  I naively thought to myself, “gee, I can make my own half and half.”  Thinking I was oh so clever, I added 1/3 cup heavy cream and the rest regular milk.

Instead of a beautiful puff pastry-esque souffle, I got a big flat heavy pancake ._.  It was still pretty yummy though.

Who knew?

Cream is so Heavy!



    • We use 2%, the wife doesn’t approve of whole. Ya, I thought it was strange that it didn’t work. I guess there must be a process involved, as opposed to just being “half and half”. The heavy cream just made the whole thing too heavy and It didn’t puff, even though I only used 1/3 cream to 2/3 milk. =x

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