Saturday, February 11, 2012

A Great Recipe for the Kids...and you on a Saturday Morning

The first time I made this I followed the recipe from Tasty Kitchen, the next time I made it using Bisquick. If you decide to use Bisquick do not use the ingredients below with a "*". Also, for my bread I used a Brioche, other good breads might be: French, Raisin (but not the one with the "jelly roll swirl in it"), or really any good bakery bread with a little sweetness to it. The grandgirls and grandpaw really liked it and ask for it often. Sorry no picture, I'll take one next time I make them...
When French Toast met Pancakes and 
Fell in Love...
  • 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)
Preparation Instructions
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.  If there any left overs this is great, just put a piece of wax paper between each slice, then heat in the toaster for a little crispness or in the microwave if you don't want the crisp.

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