Notes from the Kitchen:

This a pretty adaptable recipe – you can use whatever kind of milk, flour or sugar you like. I’ve successfully made them with white or wheat flour, coconut or soy milk, butter or oil. They are lighter and less hearty with white flour and coconut milk tends to make them heavier, imho.

While most of my household likes to eat these with butter and syrup, I like to eat put some homemade berry compote or orange marmalade on top. Sometimes I add a little smear of peanut butter first.