The other French Pancake...and no, not a crepe!

Imagine it's Sunday morning. The family is in their jammies and it's time for breakfast. Junior wants pancakes but your little princess wants French toast. Instead of making both, be creative, be daring, live on the edge and make (drum roll) French Pancakes!  No not crepes, that's totally different. Think French Toast but instead of bread, use pancakes!

You can use freshly made pancakes or frozen ones but the method is exactly the same as when you a make french toast.  Just dip the pancakes into the egg mixture and griddle them as though they were bread. You could also swap the pancake for a fresh or frozen waffle if you really wanted it. I wouldn't recommend the big fluffy Belgium waffles though because it's tricky to cook thoroughly, but Eggos work great since they are super flat. If you use frozen pancakes or waffles, please microwave them until they aren't frozen anymore.

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!