Tag Archives: indulgent

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!!! 


Dulce de Leche Pecan Bars 

Naughty is the word that sums these up!   It’s like a sweet & crunchy candy bar amped up times a million.  Best of all it’s easy, I’d hardly even call it baking!   

Why your family thinks you slaved away in the kitchen for this treat, you’ll know the easy truth and can relish in theirs “oohs & aahs”. 😉👌

The Starting Lineup

  • 1 1/2 cups plus 1 Tbsp flour
  • 1 stick butter, unsalted, cold & cubed 
  • 1 can dulce de leche 
  • 1/4 cup heavy whipping cream 
  • 1/3 cup of confectioners sugar
  • 1/2 tsp kosher salt
  • 4 tsps pure vanilla extract, divided
  • 2 egg yolks
  • 1/2 cup pecans, chopped
  • 1/2 cups semi sweet chocolate chips    

Preheat your oven to 350 degrees.  Line an 8×8″ square pan with foil (allowing foil to overhang the pan) and lightly spray with non-stick.

In a food processor combing the flour, cold butter, confectioners sugar, salt and 2 tsps of the vanilla extract.  Pulse for about one minute until it’s combined and looks almost ‘clumpy’….<-for lack of better word. 😉 

Pour the crumb mixture straight into your foil lined pan and press with your fingertips to even out and bring it about 1-2″ up the sides.   Place this into your preheated oven for about 25 minutes.

While that crust is par baking, will mix up the good stuff!!

In a medium size bowl, combine the can of dulce de leche with the heavy cream, egg yolks and the remaining 2 tsp vanilla extract and 1 Tbsp flour.  Whisk till creamy. 

When the crust has finished, let sit for a few minutes and then pour the creamy mixture straight in.  Shake the pan gently to level it out. 



Finally, top with the chocolate chips and the chopped pecan pieces.  Return this to the oven and bake for another 20-25 minutes. 

 Once finished, and just slightly jiggly, cool completely on a baking rack.  I even like to pop this is the fridge for a good hour or two to firm up.

Remove the goodies by lifting up the foil, cut into bars and enjoy!!! 



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