Kim’s French Toast

Good morning!  I’d like to share a french toast recipe that my mother-in-law game to me.

Unfortunately it’s one of those recipes where the exact amounts are not written anywhere so I’ll do my best to explain.

The secret ingredient is pepper which seems sort of weird (in my opinion) for a breakfast item but it tastes great!

Ingredients (enough for 2-3 people)

  • 1/3 cup milk
  • 6 slices of bread
  • 4 eggs
  • pepper

Directions

Crack the eggs in a large bowl.  Whip until scrambled.  Mix in the milk.  Then, sprinkle the desired amount of pepper in to egg/milk mixture.  I usually use enough pepper to cover the entire top of the egg/milk mixture and then I stir it in.  Mine looks like this when finished:

IMG_5272

Then, using your fingers or tongs, dip both sides each slice of bread in the mixture and cook on a pre-heated skillet set to medium heat (I cook at 325F on an electric skillet).  When the bottoms start to brown, flip each piece of bread and cook on the other side.

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When finished, transfer to a plate and top with syrup, powdered sugar, or whatever you’d like!

 

Have a great weekend.

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Cinnamon Roll Pancakes

I saw this recipe posted on Pinterest and I had to try it out.  I made them this morning and they are awesome!  By far the tastiest pancakes I have ever made.

Cinnamon Filling
4 tablespoons (1/2 stick) unsalted butter, just melted (not boiling)
1/4 cup + 2 tablespoons packed light brown sugar
1/2 tablespoon ground cinnamon

In a medium bowl, stir together the butter, brown sugar, and cinnamon.
Scoop the filling into a quart-sized heavy zip baggie and set it aside.

Pancakes
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 large egg, lightly beaten
1 tablespoon canola or vegetable oil

Heat a large, nonstick skillet over medium-heat and spray with nonstick spray. Use an ice cream scoop (or I used a 1/4 cup measuring cup) to add the batter to the pan. Reduce the heat to medium low. Snip the corner of your baggie of cinnamon filling and squeeze the filling into the open corner (you may need to knead the cinnamon filling before clipping the bag, as the filling tends to separate a little).

When your pancake begins to form bubbles, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl, just as you see in a regular cinnamon roll (be careful not to get the filling to close to the side. You want to keep it about a 1/4 of an inch away from the edge or it will bleed over). Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it’s golden brown on the bottom. Slide a thin, wide metal spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well.

When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Re-warm the glaze briefly, if needed. Serve pancakes topped with a drizzle of glaze (recipe below).

Cream Cheese Glaze (optional)
4 tablespoons (1/2 stick) unsalted butter
2-ounces cream cheese, at room temperature
3/4 cup powdered sugar
1/2 teaspoon vanilla extract

In a small pan, heat the butter over low heat until melted. Turn off the heat and whisk in the cream cheese until it is almost smooth. Sift the powdered sugar into the pan, stir and add in vanilla extract. Set the pan aside while you make the pancakes.

(I didn’t have any cream cheese on hand so I used regular syrup instead and they still tasted great)

This recipe was taken directly from www.recipesnobs.com