More About PFLEEG
Visit My SparkPage
Send Me SparkMail
Recipes I've Shared:
This is a family-sized batch that is good served over toast or rice.
This is the recipe from the back of the Hodgson Mills mix box. My version uses Splenda instead of sugar. I also increase the amount of milk recommended to get more of a pancake batter consistency.
Rather than ordering a high calorie coffee drink, I prefer to custom order this when I go to a coffee shop. I still get the creaminess of the milk, plus a serving of calcium.
Thanks to ACROGERS for the original recipe. I tweaked this a little, and added more detailed directions for those of us who are more kitchen challenged. ;)
Thank you to Frank Zensius of San Francisco who submitted this delicious recipe to Sunset Magazine, Oct 09 issue
Thank you Susan at www.fatfreevegan.com
This is one of those dishes that seems to improve overnight. It's a subtle dish, not a spicy one.