My mother-in-law told me a few months ago that old heavy cream is great for using in pancakes. So I have a bunch of really old cream in my fridge, which I can no longer throw out, but also can't bear to use in anything. Now, she's no longer around to ask more questions of.
Has anyone else tried this? Do you sub it in for milk, cream, sour cream, buttermilk? Use it in pancakes, biscuits, scones, coffeecake, . . . ? And how old is too old? Thanks in advance.