(no subject)
Apr. 22nd, 2012 01:28 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
pantryslutI have an otherwise promising-looking recipe for lemon-ricotta pancakes that requires either 1/2 or 1/4 cup of chestnut flour.
There is no way in hell I am going to go out and buy chestnut flour just for this recipe. Assuming I could even find it without special ordering. I also suspect it may be expensive (if hazelnut flour is anything to go by).
So, food friends, do you think I can just use more white/wheat flour instead?
There is no way in hell I am going to go out and buy chestnut flour just for this recipe. Assuming I could even find it without special ordering. I also suspect it may be expensive (if hazelnut flour is anything to go by).
So, food friends, do you think I can just use more white/wheat flour instead?
no subject
Date: 2012-04-22 11:35 pm (UTC)