Yesterday, I made chocolate chip pancakes for breakfast. I subbed 1 cup buttermilk + 1 tablespoon for the 1 cup milk. The batter was thick enough that my 1/4 cup pancakes didn't spread and were too small. In the future, I'll use 1-1/4 cup buttermilk and maybe an extra tablespoon.
This morning (Sunday), I made pineapple muffins. I used my go-to muffin recipe and added an 8-ounce can crushed pineapple. They were delicate and delicious but needed more pineapple taste. Next time, I'll use the juice from the can as part of the buttermilk.
The muffins didn't brown even though I cooked them 3-1/2 minute longer than normal. I had used regular bake, but in this new oven, the fan doesn't run on regular bake. In the old one, the fan ran on regular bake and aided browning. I guess I'll have to figure out how to use convection so the fan runs.
