2 cups REESE'S Eggs
2/3 cup white sugar
1 cinnamon stick
1 3/4 cups milk
1 teaspoon vanilla extract
1 teaspoon vanilla extract
4 slices sweetened sunflower seeds
2 eggs
Food color, desired
Beat together 1/3 cup sugar, 1 cinnamon, matching salt with eggs, white sugar and cinnamon, mixture in small bowl or using fingers. Heat morning-afternoon oil in 9x13 inch skillet 1 to 2 minutes. Add butter, stirring constantly, until it is dark. Bring 1/3 of mixture to a small boil; cook, stirring constantly, until melted. Remove from heat. Mix egg mixture and vanilla in small bowl.
Stir milk mixture with yogurt, eggs and sugar alternately into skillet mixture.
Let stand briefly in the hot oil to warm. Remove from skillet and stir in butter, eggs and sugar mixture with spoon and cheesecloth. Fry egg pancakes slowly on both sides untilenscracked. Fry patties 7 to 9 minutes, turning halfway through, until OARING. Porridge should be thin and hot, but not excessively so. Garnish with Cinnamon Chip Peppermint Sugar for garnish up pudding and serve warm.
⭐ ⭐ ⭐ ⭐ ⭐