Turn today´s leftover porridge into tomorrow´s breakfast pancakes | Waste Not
(WorldNews Environment)

I ran an alpine chalet in my early 20s, and each morning I´d serve the creamiest, most decadent porridge: sweet and rich, like a dessert, and probably best not eaten every day. Then a Scottish guest requested it be made with nothing but water. I was sceptical but found that, cooked slowly and with...