You can use your normal, go-to French toast recipe or you give mine a try; I included my recipe below. Lastly, this recipe also freezes well too so you can make a bunch and save them for a quick breakfast on a busy morning.
French Pancakes That Aren't Crepes
1 cup milk (any kind will do, even half-and-half)
3 large eggs
1 tablespoon brown sugar
1 tablespoon white sugar
1/2 teasspon of vanilla
1/4 teaspoon salt
1/2 teaspoon pumpkin pie spice or cinnamon (or nothing, no pressure!)
8 4-6" wide pancakes or waffles (if frozen, be sure to microwave for 10-15 seconds)
4 tablespoons butter
In medium mixing bowl, whisk together the milk, eggs, sugars, vanilla and salt. When ready to cook, pour custard mixture into a pie pan and set aside.
Dip pancakes into the egg mixture. If the pancakes/waffles are...
- Freshly made: let it to soak for 5-10 seconds on each side.
- Made any other day other than today, (i.e.: you made them yesterday and they've been chillin' in the fridge or they've been frozen: let it soak for 20-30 seconds on each side.
Move to plate or cookie sheet and let it sit for 1 to 2 minutes. Lets it get a soggy!
Over medium-low heat, melt 1 tablespoon of butter on a griddle (or frying pan) and cook until golden brown, approximately 2 to 3 minutes per side. Remove from the griddle or pan and let it rest for a couple of minutes before serving. Repeat until you're out of pancakes or make some more egg mixture. Serve immediately with maple syrup, whipped cream or fruit.
Enjoy!
1 cup milk (any kind will do, even half-and-half)
3 large eggs
1 tablespoon brown sugar
1 tablespoon white sugar
1/2 teasspon of vanilla
1/4 teaspoon salt
1/2 teaspoon pumpkin pie spice or cinnamon (or nothing, no pressure!)
8 4-6" wide pancakes or waffles (if frozen, be sure to microwave for 10-15 seconds)
4 tablespoons butter
In medium mixing bowl, whisk together the milk, eggs, sugars, vanilla and salt. When ready to cook, pour custard mixture into a pie pan and set aside.
Dip pancakes into the egg mixture. If the pancakes/waffles are...
- Freshly made: let it to soak for 5-10 seconds on each side.
- Made any other day other than today, (i.e.: you made them yesterday and they've been chillin' in the fridge or they've been frozen: let it soak for 20-30 seconds on each side.
Move to plate or cookie sheet and let it sit for 1 to 2 minutes. Lets it get a soggy!
Over medium-low heat, melt 1 tablespoon of butter on a griddle (or frying pan) and cook until golden brown, approximately 2 to 3 minutes per side. Remove from the griddle or pan and let it rest for a couple of minutes before serving. Repeat until you're out of pancakes or make some more egg mixture. Serve immediately with maple syrup, whipped cream or fruit.
Enjoy!
i need to try this. ASAP.
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