I have a case of the Mondays. Although I returned from Mexico last Thursday, I feel like today is my first official day “back to the grind”. Meh. It’s gray and rainy outside, and I’m feeling pretty unmotivated to tackle my boring pile of to-do’s. Eventually I’ll manage a workout, some cooking, and some receipt sorting for tax time, but until the coffee is gone, I’m just going to sit here and stare out the window.
This is pretty par for the course for me. My brain generally moves at a million miles and hour, so when I go on vacation and shut it off, it usually takes a little bit of time to ramp up to full speed again. I should be good to go by Thursday at the latest.
Meanwhile, I’ve been eating whatever I can concoct from our empty fridge and pantry that I haven’t had the energy to restock just yet. What I learned from this exercise, that it is very easy to substitute beer for milk when using pre-made pancake mix. Yup, you heard that right, substitute beer for milk! What is this, a college dorm room?
I made these Guinness pancakes by substituting 1 cup of Guinness for one cup of milk when following the package directions. I did need to add a little bit more pancake mix (about 1/4 cup) to achieve the proper batter consistency, but the eggs and the oil amounts stayed the same. In the spirit of pantry clean-out, I also sprinkled mini chocolate chips into these while they cooked, and whisked a little bit of Bailey’s Irish Cream into whipped cream for the topping. Homemade chocolate pancake syrup would have been good too, but that would have required more effort than I was willing to put in.
This Guinness pancake recipe just goes to show you that when you’re feeling brain dead, a boozy breakfast is within your reach.