French toast is one of my favourite ways to start the day. It doesn’t matter if it is a cinnamon French toast or just a plain eggy bread. It’s up there with the best of them around here. What if one day you had no bread, only a packet of ready made pancakes. What would you do? Would you go to the shop for bread, or would you see if a French toasted pancake was just as good, if not better?
I couldn’t be bothered with the shop, so I stayed in my PJs and made French toasted pancakes. Turns out they are actually better than French toast made with bread. The Boy was absolutely delighted. Both of his favourite breakfasts combined, topped with his favourite fruit. Misteright wasn’t so pleased and although he did need a little bite of mine to convince him, eventually he grabbed a knife and fork and helped The Boy & I devour them all.
I used ready made pancakes from Genesis Crafty. I’m their blogger of the month for September. Not only are their pancakes delicious but they are thick enough to absorb all of the mixture. Thinner pancakes would work too but they would not hold as much egg mixture. I suppose this recipe would work with any of their pancake range but I have only made this before using plain pancakes.
Butter blackened strawberries for the topping was just a genius idea to use up some left over strawberries that I had in the fridge. The Boy loves strawberries that have been cooked in butter for a minute or two until they are soft and very sweet. They are perfect for French toasted pancakes. The cream, that’s optional!
- 1 x free range egg
- 1tsp vanilla extract
- 1/2tsp ground cinnamon
- 2tbsp double cream
- 2tbsp whole milk
- 1 x packet of pancakes from Genesis Crafty
- 10g melted butter (for frying)
- 15g melted butter
- a large handful of diced, hulled strawberries
- 1tbsp icing sugar
- 1tbsp cinnamon
- drizzle of double cream
- whisk the egg, vanilla, cinnamon, double cream & milk until fluffy
- pour into a baking tray and add the pancakes
- leave for 30 minutes until the pancakes soak up the egg mixture
- fry in butter until golden and crispy on each side
- add the butter and strawberries to a piping hot pan
- cook on a high heat for about 2 minutes (the strawberries should start to look black on the sides where they were cut)
- serve immediately on the top of the French toasted pancakes
- combine the icing sugar & cinnamon then sift over the top of the pancake stack
- drizzle with double cream for some extra indulgence
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