I made the delicious cornmeal panqueques from the Salud Vegan Mexican cookbook. I had to substitute white all purpose for the whole wheat baking flour and brown sugar for the piloncillo. I also wanted thicker pancakes so I omitted the water but kept the soymilk amount the same. So delicious and full of yummy cinnamon. I wish I had mango and banana for topping like the book recommended.
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