Friday, September 16, 2011

French Toast Pancakes

Once upon a time French toast met pancakes and it was love at first bite. Seriously. What makes this recipe so unusual and delicious is how the French toast is coated in a very thin pancake batter, creating an ah-mazing crust around the bread. Its breakfast craziness yet the results are pure heaven!
French Toast Pancakes

4 whole large eggs
1 cup all-purpose flour
1 cup milk
1 tablespoon brown sugar
2 tablespoons vegetable oil
1-½ teaspoon baking powder
¼ teaspoons salt
1 teaspoon vanilla (optional)
½ teaspoons cinnamon, optional
12 slices bread (you'll want something thick and hearty to stand up to the heavier batter)

Beat eggs until fluffy. Beat in remaining ingredients (except bread).

Heat a griddle over medium high heat until a drop of water skitters across the pan.
Dip one slice of bread at a time in the batter until it is completely covered. Place on the griddle and cook until brown on one side. Then, flip and brown the other side. You will know the bread is ready to flip in the same way you know pancakes are ready: the edges look dry and bubbles have formed in the batter along the crust.
Slather with butter and drizzle on some maple syrup. These also freeze well for breakfast later in the week.

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