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Yum! And that’s an understatement. You should have plans for a cookbook if you don’t already.
So in Veg News you say you can veganize any holiday dish. My mom’s Swedish pancakes were the best. Probably because on the powered sugar, strawberries, lemon juice toppings. Once I got a hold of the recipe, chicken embryos and cow puss weren’t my thing. So now I’m suck with this nostalgic recipe and no way to make it. If you feel up to the challenge, I’ll send you internet vegan kisses all the time! Here it is:
3 eggs; 1 1/4 milk, 3T sugar, 3/4 flour, dash of salt.
Mix well, some lumps are okay. Pan fry.
Thanks for being awesome!
~cheryl
hey cheryl,
easy peasy – egg replacer (say, ener-g) and dairy free milk (nut/soy/rice) as substitutes.
I’ve tried using egg replacer and soy milk. It didn’t work. The pancakes were to thick. One of the things about them was that they are suppose to be thin. Then you can top it on the inside, roll it up, and re-top it again.
Oh man…im in love with your recipes!! True infatuation.