Description
In downtown Champaign, there is a greasy spoon diner known as Sam’s Cafe. At Sam’s, they make the most delectable French toast I have ever eaten. What makes this French toast special is that rather than dipping it in the typical egg batter, it seems like Sam dips the bread into a thinned out pancake batter. French Toast meets Pancake and they fall in love. Heaven!
We attempted to hack our own version. Here’s the result.
Ingredients
- 4 whole Large Eggs
- 1 cup All-purpose Flour
- 1 cup Milk
- 1 Tablespoon Brown Sugar
- 2 Tablespoons Vegetable Oil
- 1-½ teaspoon Baking Powder
- ¼ teaspoons Salt
- 1 teaspoon Vanilla (optional)
- ½ teaspoons Cinnamon (optional)
- 12 slices Bread (you’ll Want Something Thick And Hearty To Stand Up To The Heavier Batter)
Preparation
Beat eggs until fluffy. Beat in remaining ingredients (except bread). Heat a griddle over medium high heat until a drop of water skitters across the pan. Dip one slice of bread at a time in the batter until it is completely covered. Place on the griddle and cook until brown on one side. Then, flip and brown the other side. You will know the bread is ready to flip in the same way you know pancakes are ready: the edges look dry and bubbles have formed in the batter along the crust. Slather with butter and drizzle on some maple syrup. These also freeze well for breakfast later in the week.
