Cinnamon French Toast Pancakes

This hybrid of a breakfast will knock your socks off and get your morning off to a great start!  In my home there are some of us that prefer pancakes, while there are the others that prefer french toast…now it’s no more fighting and just eating!  Amen to that!

The Starting Lineup

Pancake Batter

  • 1 cup flour
  • 2 Tbsp sugar
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup buttermilk
  • 1 egg
  • 2 Tbsp vege oil
  • 1 tsp pure vanilla extract

French Toast Batter

  • 2 eggs
  • 1/2 cup milk
  • 1 tsp cinnamon  

Heat a skillet or griddle to medium heat (you may add a tbsp of vegetable oil and/or butter if using a cast iron).  Also preheat your oven to 225degrees and get a baking rack/baking sheet ready.  You’ll keep your pancakes and then turned to french toast here to keep warm!

In a larger bowl, combine your dry ingredients:  flour, sugar, cinnamon, baking powder, baking soda and the salt. Whisk them to combine. 

 Now in a smaller bowl combine the wet ingredients: buttermilk, egg, oil and the vanilla extract.  Slowly stir the wet ingredients into the dry.  It is OK if there are a few lumps my friends!  So please do not overwork the batter with your whisking…that will result in a flat pancake.  No Bueno. 

    Pour almost a 1/2 cup of batter onto the hot skillet and let cook till bubbles have started to form on the top, about 2-3 minutes.  Flip your pancake with a large spatula and cook for about 1-2 minutes..repeat till the batter is finished.  After each pancake is done, transfer to the preheated oven to keep warm (on an oven safe plate or sheet people! ;)) 

      Ok..meanwhile, you have gotten the cinnamon French toast batter ready..or you should have at least.  I like to use a pie plate for mine.  It’s both shallow and round, just like the pancakes!! 

 In an easy assembly line line-up, have in order your cooked pancakes, French toast batter and the same heated skillet/griddle ready…(add more butter if needed). 

 Dip the cooked pancake into the French toast batter, flip to cover both sides.  Next transfer to your hot pan and cook for about 1 minute on each side and then transfer to the oven to keep warm.  Repeat until…until you’re out of pancakes!

Serve this delicious hybrid breakfast with a bit of butter, warm syrup and perhaps a dash more of cinnamon and powdered sugar.  Enjoy!!! 

 

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