Tag Archives: flour

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!!! 


Pizza Dough

There are a few ways to make pizza dough, but for the average person I find this is the easiest!  You don’t even half to wait overnight for it to proof.  Also, it makes two large pizzas, so if you’re feeding a crowd this is great!….or freeze one for another meal later in the week! 🙂

The Starting Lineup

  • 5 cups flour (I prefer bread flour, AP would work)
  • 2 packets active rise yeast
  • 2 Tbsp sugar
  • 2 Tbsp extra virgin olive oil, divided
  • 2 cups water, warm
  • 2 tsp salt 

In your stand mixer, fitted with the dough hook, gently stir together the sugar, 1 Tbsp EVOO, both yeast packets and the 2 cups of warm water.  Allow to sit for a few minutes till it foams up.    Once your mix foams up (it’s like an adult science experiment, huh?) add in the flour and knead together with the dough hook till it forms a ball.    In a seperate large bowl, drizzle the remaining Tbsp of EVOO in to coat the bowl.  Transfer your pizza dough into this bowl.  It will be ‘sticky’.  Cover the bowl tightly with Saran Wrap with a tea towel over top and place in a warm place.  *i like to preheat my oven to 200 and set my bowl on the back of the stovetop if it’s cool in your kitchen.  Allow the pizza dough to rise for one hour.  After the time is up, uncover the bowl and literally punch down the dough and knead with your hand for a few minutes.  Recover the bowl and let sit one more hour for its second and last rise.      The second rise is now done!  Seperate your dough into two even chunks.  If you’re not ready to prepare your pizza just yet, you can wrap up and place each in a ziplock bag  in the refrigerator or the freezer. Once you’re ready to start your masterpiece, preheat your oven to 400 degrees.  While your oven is preheating, place either your pizza stone OR an upside down baking sheet in the oven to warm up as well. Now flour your working surface and rolling pin and roll out your dough to the shape of your pizza stone or baking sheet.     If using a baking sheet, carefully lift your dough onto a piece of parchment paper (I like to coat my paper first with a good sprinkle of cornmeal, this really enhances the texture of the crust).  Before baking, coat your dough with a bit of EVOO and garlic and then any toppings you prefer!   Transfer your dough (with parchment paper if using an upside down baking sheet) to your preheated pizza stone or sheet. Your pizza will cook at 400 degrees for 20 minutes.  Enjoy!!  

*Here’s an idea for a great tasting pie 🙂


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