Alright, let’s talk about these french toast pancakes, ya hear? I ain’t no fancy chef, but I know what tastes good, and this here recipe is somethin’ else.
First off, you gotta understand, this ain’t just regular pancakes, and it ain’t just plain ol’ French toast neither. It’s like… them two got hitched and had a baby, a real tasty baby. You get the fluffiness of a pancake, but with that sweet, eggy flavor of French toast. It’s the best of both worlds, like them fancy folks say.
Now, I seen some recipes callin’ for all sorts of fancy stuff, but I’m tellin’ ya, keep it simple. You don’t need no special ingredients from some highfalutin store. Just the basics, the stuff you probably already got in your kitchen. We ain’t tryin’ to impress nobody, we just tryin’ to eat good.
So, what you need? Well, you gotta have eggs, that’s for sure. Can’t have French toast nothin’ without eggs. And milk, gotta have milk to make it all nice and moist. Don’t use that skim milk stuff, get the real deal, the whole milk, the kind that tastes like somethin’. Then, some flour, just regular all-purpose flour, nothin’ fancy. I heard some folks puttin’ in extra flour to make it thick like batter, but I just use a little bit, you know, to hold it all together.
- Eggs – gotta be fresh, none of that old stuff.
- Milk – whole milk, the creamy kind.
- Flour – just regular all-purpose flour.
- Sugar – a little bit to sweeten things up.
- Cinnamon – this is the secret weapon, makes it smell and taste real nice.
- Vanilla – just a splash, don’t go overboard.
- Butter – for cookin’, and for slatherin’ on top.
And of course, you gotta have some sugar, just a little bit to make it sweet. And cinnamon, oh honey, cinnamon is where the magic happens. That’s what gives it that warm, cozy feeling, makes your kitchen smell like heaven. And a little bit of vanilla, just a splash, don’t go crazy with it. And last but not least, butter. Gotta have butter, for cookin’ them pancakes and for slatherin’ on top when they’re done.
Now, the makin’ part is easy peasy. Just whisk them eggs and milk together in a bowl, then you dump in the flour, sugar, cinnamon, and vanilla. Whisk it all up good till it’s all mixed together, no lumps. You want it smooth, like a baby’s bottom, ha! You don’t want no clumps of flour in your pancakes, that ain’t right.
Then, heat up your pan, a griddle is best if you got one, but a regular pan works just fine. Melt a little butter in the pan, just enough to keep the pancakes from stickin’. Pour a little bit of that batter onto the hot pan, not too much, you don’t want them too big and clumsy, about a quarter cup or so for each pancake.
Now, this is important, watch them pancakes close. You want them to cook slow and even, not too fast or they’ll burn on the outside and be raw on the inside. When you see little bubbles startin’ to form on top, that’s when you flip ’em. Flip ’em real careful, you don’t want to mess ’em up. Cook ’em on the other side till they’re golden brown and cooked through.
And that’s it! French toast pancakes, done and ready to eat. Stack ’em up high on a plate, and slather ’em with butter and syrup. Maple syrup is my favorite, but you can use whatever you like. Honey, jam, even just a little bit of powdered sugar. It don’t matter much, long as it tastes good to you.
These here pancakes, they ain’t just for breakfast neither. You can eat ’em anytime of day. For lunch, for dinner, for a snack, whenever you get a hankerin’ for somethin’ sweet and tasty. And they’re great for feedin’ a crowd too. Kids love ’em, grown-ups love ’em, even that picky ol’ Uncle Harold loves ’em.
So there you have it, my simple recipe for french toast pancakes. Nothin’ fancy, nothin’ complicated, just good ol’ fashioned comfort food. Give it a try, I bet you’ll love it. And if you don’t, well, then more for me!
Now go on and get cookin’! And don’t forget the butter!
