‘French Toast’ Pancakes

Today I wasn’t feeling well and decided to make myself a treat to lift my spirits. I was in the mood for French toast, but unfortunately, I was out of Brioche Vanilla bread. Refusing to go to the store and unwilling to pay for delivery, I settled for the next best thing; pancakes. But not just any pancakes. French toast pancakes.

In truth, I made this recipe up as I went. I combined my two usual recipes for pancakes and French toast and came up with this delicious treat. This may be my standard pancake recipe going forward.

If you’re looking for a pancake recipe with loads on flavor, I highly recommend it. My family confirmed that this recipe is definitely a keeper.

Ingredients –

2 Cups flour
1/4 Cup Sugar
4 tsp baking powder
1/4 tsp baking soda
1/2 tsp Kosher Salt
1 tsp Nutmeg
1 tsp Cinnamon

1 Cup Heavy Cream (see note 1)
1 Cup Milk (see note 2)
1/4 Cup butter, melted
2 tsp vanilla extract

2 Eggs
Butter & Oil for frying

Garnish – (optional)
Syrup (Your choice, Maple, Honey, etc.)
Shifted Powdered Sugar
Sliced fresh fruit

Directions –

Dry ingredients: In a large bowl combine the flour, sugar, baking powder, baking soda, Kosher salt, nutmeg, and cinnamon together. Mix well and set to the side.

Wet Ingredients: In a medium bowl combine the heavy whipping cream, milk, butter, vanilla extract, and eggs. Mix well.

Note 1: If you don’t have heavy whipping cream you can substitute with half and half. Or if you don’t have heavy whipping cream or half and half, use 1 ¾ cups of milk.

Note 2: If the batter is too thick, add more milk until you reach your desired consistency.

Pour the wet ingredients into the dry ingredients and mix well. If the batter is thick, add more milk until you reach your desired consistency. Set the mixture aside.

On the stove, heat a large skillet and add a table spoon of cooking oil. Add a teaspoon of butter and stir, allowing the two oils to combine.

Once the oil is nice and warm, add ¼ cup of batter to the skillet, using the measuring cup to smooth it into a circle. When the batter begins to bubble, flip it with a spatula and allow it to cook for another 1-2 minutes on the other side. The pancake is done once both sides are golden brown.