Anyone got the best flapjack recipe in the world?

Question

I like flapjcks, but seem to mess them up everytime i try and make them! help! (That's UK flapjacks by the way - so oats, suger, golden syrup type stuff!)

Sub question - what does flapjack hit so many dodgy sites when you search in yahoo!

Answer 1

Yum! I make this every so often during breakfast. I call this "Flapjack Heaven" because when you taste this, you feel like your in heaven. First, you get a bowl. Use three eggs and buy some pancake mix. Fill the measuring cup with 200 ml of milk. Do this three times. Mix them, and turn up the heat at about 160 degrees to 170 degrees. Pour the dough in the pan and flip them carefully. (Practice first before you do this.) Just keep flipping 'em until they turn golden-brown. Then your ready to eat them! Use honey or strawberry jam and butter. Yummy!!!

Answer 2

Best Flapjack Recipe The World

Answer 3

This is a sourdough flapjack recipe for one.

Preheat a griddle or skillet. Mix in a bowl around two cups of starter, an egg, 3 or 4 tablespoons of vegetable oil, 2 tablespoons of brown sugar, and a pinch of salt. Mix well. When you're ready to start cooking mix 1 teaspoon of baking soda, which has been dissolved in a tablespoon of warm water into the bowl and slowly stir as the mixture quickly doubles or
triples in volume. Enjoy! I got this recipe from a book called "Alaska Sourdough" by Ruth Allman.

A week ago someone asked for a foolproof flapjack recipe. User trixabel gave this answer. "

Best Answer - Chosen by Asker

Oats (can be toasted), enough melted butter to coat, Golden syrup (Corn syrup for the Americans) until it makes a nice consistency - push down into greased tray about inch thick and score out pieces, bake slowly until set. Chill and serve....voila!!

The asker Silentium aqualis testified that it worked.

This is another flapjack recipe
http://duramecho.com/Food/Flapjack/index.html

The ABC in North Queensland have posted this recipe for blueberry flapjacks.

http://www.abc.net.au/northqld/stories/s1585551.htm

Answer 4

Flap Jacks

1. Preheat an oven to 160°C for soft flap Jacks, or 170°C for crispy ones

2. Melt cooking margarine or butter (10oz, 284g) in a large saucepan.

3. Add sugar (4 oz, 113g) and a tablespoon of golden syrup.

4. After all of the fat has melted stir in oats (20oz, 567g) to produce a uniform mixture.

5. Spread the mixture evenly in a baking tray.

6. Bake in the pre-heated oven for 15 - 20 minutes, the longer it is baked, the crispier they will be.

Good luck!

Answer 5

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 6

"Flapjacks (UK)
(from Symon D. Cotton)

100g butter
4 tblsp golden syrup
1 tblsp brown sugar
300g oats
2 tblsp brandy

Probably a traditional Scottish cake-like sweet.

Instructions:
Melt butter, syrup and sugar in a large saucepan.
Add oats and mix thouroughly.
Press mixture into a well-greased casserole.
Bake for 45 minutes 150 C/ Gas 2

Makes about 8 pieces "

Answer 7

Here in North America, my Great Aunt----Jemima has a very good recipe. Just kidding...

When you do a search add recipe after flapjack; you won't have the same problem...

Both Chewy & Crunchy Versions:
http://duramecho.com/Food/Flapjack/

Answer 8

McDonalds makes the best pancakes or flap jacks..........

Answer 9

nope sorry :( wish I did ) :D

Answer 10

Chocolate Stuffed Heart-Shaped French Toast with Raspberry Sauce
Recipe courtesy of Gourmet Magazine


Recipe Summary
Prep Time: 20 minutes
Cook Time: 10 minutes
Yield: serves 1
User Rating:


1 ounce thin bittersweet chocolate bar, such as Lindt
2 large eggs, beaten lightly
1/2 teaspoon vanilla extract
1 tablespoon milk
4 1/3-inch thick slices stale egg bread
1 tablespoon butter
1/2 cup fresh raspberries
2 teaspoons sugar, or to taste
Confectioners' sugar for dusting
Mint for garnish
Break chocolate into 2 pieces. In a bowl whisk together eggs, vanilla, and milk. Using a 3-inch heart shaped cutter cut a heart shape from each slice of bread. Place a piece of chocolate on top of one of the pieces of bread and gently press another piece on top, pinching the edges. Repeat the procedure with other 2 pieces of bread. Dip bread into egg mixture, making sure they are soaked. Heat the butter in a non-stick skillet over moderate heat until it begins to foam, add the stuffed bread hearts and cook them, turning them once for 2 to 3 minutes per side or until they are nicely browned. In a bowl mash 3/4 of the raspberries and stir in the sugar. Stir in the remaining berries. Transfer the browned hearts to a plate and top with the raspberries. Dust with confectioners' sugar and garnish with mint.



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Banana and Pecan Pancakes with Maple Butter
Recipe courtesy Tyler Florence


2 cups buttermilk
3 eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 pinch salt
4 tablespoons sugar
1/2 cup pecans, toasted and finely ground (not chopped)
1/2 stick unsalted butter, melted
3 bananas, peeled and sliced in 1/4-inch circles
Maple Butter, recipe follows
Confectioners' sugar, to garnish
Candied Pecans, to garnish
Preheat the oven to 200 degrees F.
In a large mixing bowl whisk the buttermilk, eggs, and vanilla together so they are well combined. In a separate bowl mix the flour, baking powder, soda, salt, and sugar. Combine the wet ingredients with the dry and stir with a spoon to get rid of the lumps. Fold in the pecans, most of the melted butter and whisk until batter is smooth. Heat a griddle or skillet over medium low heat and swirl around a little melted butter to keep the pancakes from sticking. Using a ladle pour the batter into the pan, see Cook's note*
Cook the pancakes on 1 side until they are set and then lightly press the bananas into the batter. When small bubbles appear on the uncooked surface, flip the pancakes and cook until golden on both sides, about 8 minutes. Transfer pancakes to a warming plate in the oven while you make the rest.
To serve, slice the maple-honey butter, layer it between the stack of pancakes and place in the oven to melt for 1 1/2 minutes. Sprinkle with confectioner's sugar and candied pecans.
*Cook's note: The trick to perfect round pancakes is pouring all the batter in the same spot and letting it roll out to a complete circle.
Maple Butter:
2 sticks unsalted butter, softened
1/4 cup pure maple syrup
2 tablespoons honey
1 piece parchment or greaseproof paper
In a mixing bowl, using a spatula mash the butter with the maple syrup and honey until well blended. Roll it up in the paper, like a tube and twist the ends. Chill in the refrigerator for 30 minutes.
Yield: 6 servings


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Crepes Suzette au Beurre d'Orange
Recipe courtesy Pierre Orsi

13 1/2 ounces all-purpose flour
1 large pinch salt
1 3/4 cups milk, plus 1 3/4 cups
4 eggs
10 ounces unsalted butter, melted
Orange butter, recipe follows
Zest, recipe follows
In a big bowl, mix the flour, salt, and 1 3/4 cups milk, in that order. Whisk vigorously by hand until it is the consistency of heavy cream. Break eggs and fold them in with a whisk. Add the remaining 1 3/4 cups of the milk to the melted butter and pour into the mixture. Continue mixing the batter until it becomes shiny and smooth. Finally sieve the batter to get rid of any lumps. Leave to rest for 2 to 3 hours.
Dip a piece of kitchen paper in vegetable oil and grease a small frying pan. Ladle a spoonful of batter into the pan. With a flick of the wrist swivel the pan in order to get a nice even covering all over. A good crepe should be paper- thin. Cook on a high heat and flip it over when you see the edge turning golden brown. Remove crepes from pan and keep aside in a warm place.
Orange Butter:
18 ounces unsalted butter
12 ounces caster sugar
12 oranges, juiced
1 lemon, juiced
1 big splash Grand Marnier
Melt the butter in a big saucepan on a high heat. Add the sugar and cook for about 10 minutes until it caramelizes. It should be a golden color.
Combine the lemon with the orange juice and pour it in when the caramel is bubbling. Be careful not to burn the butter or yourself. Add Grand Marnier and continue whisking as the mixture curdles a little and let it cook for 10 minutes to reduce. Finally mix with an electric hand-mixer to ensure that the butter is fully integrated.
Fold the crepes in 4 and put them into a deep frying pan. Spoon in enough orange butter to barely cover them and, on a high heat, reduce the liquid, turning the crepes over to make sure that they absorb the orange butter.
To serve, place the crepes on a dessert plate. Spoon the orange butter over them and garnish with a sprinkling of the zest.
Zest:
3 oranges
4 teaspoons syrup (made by boiling 1 cup sugar and 3/4 cup water in a small saucepan)
Peel the zest from the oranges and cut it very thinly. Blanch in boiling water 3 times and drain it to remove the bitterness. Put the zests in a saucepan with the syrup. Simmer over low heat for 20 minutes.



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The Willows Raised Apple Pancake
Recipe courtesy Lee Fraitag


2 tablespoons oat flour
2 tablespoons cake flour (*Cook's Note: use low-gluten, which keeps the pancake from getting tough)
1/4 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon freshly ground nutmeg
4 jumbo eggs, separated
2 tablespoons sugar
4 ounces buttermilk
2 tablespoons lemon juice
2 large apples, peeled and grated (recommended: Golden Delicious)
2 tablespoons butter
Cinnamon, for sprinkling
4 tablespoons walnuts, chopped
Powdered sugar, for sprinkling
Special equipment: 10-inch ovenproof non-stick frying pan
Serving suggestion: Maple, Apple Cider and Nutmeg syrups
Preheat oven to 350 degrees F.
Combine the flours, baking powder, salt, cinnamon, and nutmeg together in a bowl and mix together. Beat the egg yolks until foamy and add the buttermilk. Add the dry ingredients to the wet ones. Mix thoroughly to ensure that they are well incorporated.
Add the lemon juice to the grated apple. Pour the batter into the apple mixture. Whip the egg whites to stiff peaks, and add sugar. Gently fold into the apple batter.
Melt the butter in a 10 inch ovenproof non-stick frying pan. Pour in the batter and sprinkle with the cinnamon and sugar. Toss on the chopped walnuts and bake in oven for 20 minutes. Remove and dust with powdered sugar. Cut into wedges and serve immediately.

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PANCAKES (like IHOP)

Recipe By
Serving Size : 2 Preparation Time :0:00
Categories : Breakfast/Brunch

Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------------------------...
1 1/4 cups flour
1 egg
1 1/4 cups buttermilk
1/4 cup sugar
1 teaspoon baking powder -- heaping
1 teaspoon baking soda
1/4 cup cooking oil
pinch of salt
cooking spray

Preheat skillet over medium heat. Use pan with nonstick surface and apply pam spray. In blender or with mixer, combine all ingredients until smooth. Pour batter by spoonfuls onto the hot pan, forming 5 inch circles. When edges appear to harden, flip the pancakes. They should be golden brown. Cook on other side. Makes 8 pancakes.

- - - - - - - - - - - - - - - - - -

Serving Ideas : serve with good syrup and fruit


IHOP Pancakes

Nonstick Spray
1 1/4 cups all-purpose flour
1 egg
1 1/4 cups buttermilk
1/4 cup granulated sugar
1 heaping tsp. baking powder
1 tsp. baking soda
1/4 cup cooking oil
Pinch of salt

Preheat a skillet over medium heat. Use a pan with a nonstick surface or
apply a little nonstick spray. In a blender or with a mixer, combine all of
the remaining ingredients until smooth. Pour the batter by spoonfuls into
the hot pan, forming 5-inch circles. When the edges appear to harden, flip
the pancakes. They should be golden brown. Cook pancakes on the other side
for same amount of time, until golden brown. Makes 8 to 10 pancakes.



Ihop banana syrup

Banana Syrup:

1 very ripe banana, mashed
1/4 cup granulated sugar
1/2 cup water
1 Tbs. dark molasses
1 1/2 Tbs. light corn syrup

Combine all ingredients in saucepan. Bring to a boil, stirring constantly. Reduce to a simmer, continue heating and stirring until desired thickness. Serve immediately, enjoy!

Tip: also try honey instead of sugar - 1/1 ratio


Does anyone have the recipe for IHOP's country griddle pancakes?
— A.R. of Irvine
Thanks to L.R. of Yorba Linda for sending in this look-alike.
Country Griddle Cakes
1 1/4 cups all-purpose flour
1 1/2 cups buttermilk
1/3 cup Instant Cream of Wheat, dry
1 egg
1/3 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 cup vegetable oil
1/2 teaspoon salt
Nonstick spray
1. In large bowl, combine all ingredients with mixer set on high speed. Mix until smooth.
2. Preheat skillet over medium heat. Apply nonstick spray (away from heat source).
3. Pour batter by 1/3-cup portions into hot pan and cook pancakes 1-2 minutes per side or until brown. Repeat with remaining batter.
Yield: 8-10 pancakes

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Original Pancake House Apple Pancake

2 tablespoons butter
1 Granny Smith apple, peeled, cored, and
sliced thin
1/2 teaspoon cinnamon
1/2 cup flour
1/2 cup milk
1/8 teaspoon vanilla
2 eggs
1/4 cup dark brown sugar
2 tablespoon granulated sugar
Cinnamon ice cream, optional

Add butter to a cast-iron skillet and put in the oven. Turn on to 400 degrees. When the butter is melted, add the apple slices to the skillet, sprinkle with 1/8 teaspoon cinnamon, and stir to coat.

In a mixing bowl, add flour, milk, vanilla and eggs. Mix well.

In another bowl, mix the brown sugar, granulated sugar, and remaining cinnamon. Pour the batter over the apples that are in the oven and top with the sugar mixture.

Bake for 25-30 minutes. Cut into wedges and serve topped with ice cream (if desired).

Yield: Serves one
Source(s):
http://www.recipelink.com/mf/14/15785......

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Chocolate Stuffed Heart-Shaped French Toast with Raspberry Sauce
Recipe courtesy of Gourmet Magazine


Recipe Summary
Prep Time: 20 minutes
Cook Time: 10 minutes
Yield: serves 1
User Rating:


1 ounce thin bittersweet chocolate bar, such as Lindt
2 large eggs, beaten lightly
1/2 teaspoon vanilla extract
1 tablespoon milk
4 1/3-inch thick slices stale egg bread
1 tablespoon butter
1/2 cup fresh raspberries
2 teaspoons sugar, or to taste
Confectioners' sugar for dusting
Mint for garnish
Break chocolate into 2 pieces. In a bowl whisk together eggs, vanilla, and milk. Using a 3-inch heart shaped cutter cut a heart shape from each slice of bread. Place a piece of chocolate on top of one of the pieces of bread and gently press another piece on top, pinching the edges. Repeat the procedure with other 2 pieces of bread. Dip bread into egg mixture, making sure they are soaked. Heat the butter in a non-stick skillet over moderate heat until it begins to foam, add the stuffed bread hearts and cook them, turning them once for 2 to 3 minutes per side or until they are nicely browned. In a bowl mash 3/4 of the raspberries and stir in the sugar. Stir in the remaining berries. Transfer the browned hearts to a plate and top with the raspberries. Dust with confectioners' sugar and garnish with mint.

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CRAB MEAT OMELET

1 lb. crabmeat
1/4 c. (1/2 stick) butter
1 c. heavy cream
1 tsp. tarragon or 1 tsp. fine herbs
1/8 tsp. liquid hot pepper sauce

Remove cartilage from crab meat. Melt butter in medium saucepan; add crab meat and saute gently until thoroughly heated. Add heavy cream, tarragon and liquid hot pepper sauce. Heat until sauce has a creamy consistency, stirring occasionally. Reduce heat to avoid burning. Set aside while making omelets.
Makes filling for 4 omelets.

See Omelet recipe below.


OMELET RECIPE:

3 eggs
3/4 tsp. water
Dash liquid hot pepper sauce
Pinch of salt
About 1 tbsp. butter
3/4 c. crabmeat filling
Paprika, for garnish
Parsley, for garnish

Beat eggs until fluffy. Mix in water, liquid hot pepper sauce and salt. Using a 10 inch omelet pan or French skillet melt enough butter over medium heat to coat bottom of pan well.
When butter just begins to sizzle, add eggs. As eggs begin to set around sides of pan, gently lift edges with spatula, allowing uncooked egg to flow to sides. Continue this process until eggs will no longer flow when edges are lifted and is of a jelly consistency. Spoon 1/2 cup of crab meat mixture on to 1/2 of omelet. Gently fold other half over crabmeat. Cook until lightly browned.

Remove to plate. Spoon 1/4 cup of crabmeat mixture on top of omelet. Serve garnished with paprika and parsley, if desired.

Makes 1 omelet.

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Lobster Eggs Benedict
Recipe courtesy Paul Williamson, Schooner Ellida, Rockland, Maine


Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 15 minutes
Yield: 5 servings
User Rating:


Hollandaise sauce:
1 stick (4 ounces) butter, sliced
4 egg yolks
1 lemon, juiced
Lobster roe (orange immature lobster eggs, availability depends on the luck of the lobster)
1 tablespoon butter
1 (1 1/2 pound) lobster, cooked and shelled (a good way to use leftovers from shore dinner!)
10 slices, about 1/2 pound, Canadian bacon
5 English muffins, split
10 eggs
Minced fresh parsley
Paprika
Melt half of the butter in top of double boiler over hot, but not boiling, water. Add egg yolks while stirring. Add remaining butter and stir until melted, keeping heat low under double boiler. Crumble lobster roe as finely as possible and stir into sauce. Add lemon juice slowly. Set aside and keep warm. Sauce will thicken as rest of dish is prepared.
In a skillet melt 1 tablespoon butter. Dice the cooked lobster meat and saute quickly in the melted butter to heat through. Remove to a bowl and keep warm.
Brown the Canadian bacon in the same skillet and keep warm. Toast the split English muffins.
Poach the eggs for about 3 minutes in an egg poacher, or in skillet of water with a tablespoon of vinegar added. Whites and edge of yolks should be set, center of yolk still liquid.
For each serving, place 2 toasted muffin halves on a plate and carefully layer on lobster meat, Canadian bacon slices, and poached eggs. Cover with Hollandaise sauce. Garnish with minced fresh parsley and paprika.

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Kicked Up French Toast
Recipe courtesy Emeril Lagasse, 2001


Recipe Summary
Difficulty: Medium
Prep Time: 30 minutes
Cook Time: 20 minutes
Yield: 4 servings
User Rating:


8 slices stale cinnamon-raisin bread*
2 ounces cream cheese, softened
4 large eggs
1 1/4 cups milk
3 tablespoons light brown sugar
3/4 teaspoon vanilla extract
1/2 teaspoon cinnamon
2 tablespoons unsalted butter
Powdered sugar, as topping
Maple or Cane Syrup, as desired
Bacon Twirls, recipe follows
Preheat the oven to 300 degrees F.
Lay the bread on a flat work surface. Spread 4 slices with a heaping tablespoon of cream cheese, and top each with the remaining slices of bread.
In a large bowl, whisk together the eggs, milk, brown sugar, vanilla, and cinnamon. Place the bread flat in a casserole dish and cover with the egg mixture. Let soak for 5 to 10 minutes.
*(NOTE: If using fresh bread, do not soak longer than 5 minutes, as the bread will get too soggy.)
Heat a large skillet over medium-high heat. Melt 2 tablespoons of the butter in the pan. Add as many slices of soaked bread to the pan as will fit in 1 layer, and cook until golden brown, about 4 minutes per side. Remove from the pan, place on a baking sheet and keep warm in the oven. Melt the remaining 1 tablespoon of butter in the pan and cook the remaining bread.
Sprinkle the French toast with powdered sugar and serve immediately with syrup, and bacon twirls on the side.
Bacon Twirls:
1 pound bacon
Preheat the oven to 425 degrees F.
Cover a baking sheet with aluminum foil. Place the bacon in an even layer on the sheet and twist each slice from both ends to create a corkscrew effect. Return to the baking sheet and press down on both ends to keep from unraveling.
Bake in the oven until brown and crisp, about 12 to 15 minutes, turning as needed halfway through the cooking time.
Remove from the oven and drain on paper towels. Serve warm.
Yield: 4 to 6 servings



Baked Blueberry-Pecan French Toast with Blueberry Syrup
Recipe courtesy Gourmet


Recipe Summary
Prep Time: 8 hours 15 minutes
Cook Time: 30 minutes
Yield: 6 generous servings
User Rating:


1 (24-inch) baguette
6 large eggs
3 cups whole milk
1/2 teaspoon freshly grated nutmeg
1 teaspoon vanilla
1 cup packed brown sugar
1 cup pecans (about 3 ounces)
1/2 stick (1/4 cup) plus 1 teaspoon unsalted butter
1/4 teaspoon salt
3 cups blueberries (1 cup of which will make the syrup)
1/2 cup pure maple syrup
1 tablespoon fresh lemon juice
Butter a 13 by 9-inch baking dish. Cut 20 (1-inch) slices from baguette and arrange in 1 layer in the baking dish. In a large bowl whisk together eggs, milk, nutmeg, vanilla and 3/4 cup brown sugar and pour evenly over bread. Chill mixture, covered, until all liquid is absorbed by bread, at least 8 hours, and up to 1 day.
Preheat oven to 350 degrees.
In a shallow baking pan, spread pecans evenly and toast in middle of oven until fragrant, about 8 minutes. Toss pecans in pan with 1 teaspoon butter and salt.
Increase temperature to 400 degrees.
Sprinkle pecans and blueberries evenly over bread mixture. Cut 1/2 stick butter into pieces and in a small saucepan heat with remaining 1/4 cup brown sugar, stirring until butter is melted. Drizzle butter mixture over bread and bake for 20 minutes, or until any liquid from the blueberries is bubbling.
Meanwhile, in a small saucepan, cook blueberries and maple syrup over moderate heat until berries have burst, about 3 minutes. Pour syrup through a sieve into a heatproof pitcher, pressing on solids, and stir in lemon juice. Syrup may be made 1 day ahead and chilled, covered. Reheat syrup before serving. Serve French toast with syrup.




Grilled Grand Marnier French Toast with Strawberries
Recipe courtesy Sandra Lee


Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Inactive Prep Time: 1 hour
Cook Time: 10 minutes
Yield: 6 servings
User Rating:


16 ounces frozen strawberries, thawed
1/4 cup sugar
2 tablespoons orange liqueur (recommended: Grand Marnier)
For French Toast:
3 eggs
1/2 cup milk
1/4 cup orange liqueur (recommended: Grand Marnier), optional
2 tablespoons sugar
6 thick slices bread, cut in 1/2 diagonally
Whipped topping (recommended: Cool Whip)
In a large bowl, combine strawberries, sugar, and liqueur. Let stand 1 hour, stirring occasionally.
Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking.
In a shallow bowl, whisk together eggs, milk, liqueur, and sugar. Coat each slice of bread on both sides with egg mixture. Place coated bread slices on hot oiled grill. Cook for 3 to 4 minutes per side.
To serve, place 1 piece of French toast on plate. Top with strawberries and whipped topping. Add another slice of French toast and repeat.
INDOOR: Prepare bread slices as directed. Melt 2 to 3 tablespoons of butter on a hot griddle (over medium-high heat). Cook prepared bread slices until golden brown on both sides. Serve as directed.



Panettone French Toast
Recipe courtesy Giada De Laurentiis


Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 6 servings
User Rating:


Cinnamon Syrup:
1 cup water
1 cup packed dark brown sugar
2 tablespoons whipping cream
1/2 teaspoon ground cinnamon
French Toast:
1 (1.1 pound; 500 gram) loaf panettone bread, baking paper removed
6 large eggs
3/4 cup whipping cream
3/4 cup whole milk
1/4 cup sugar
2 tablespoons unsalted butter
1/2 cup mascarpone cheese
Powdered sugar, for dusting
To make the syrup: Combine 1 cup of water and brown sugar in a heavy medium saucepan. Bring to a boil over high heat, stirring until the sugar dissolves. Boil until the syrup reduces to 1 cup, about 10 minutes. Remove from the heat and whisk in the cream and cinnamon. Keep the syrup warm. (The syrup can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm before serving.)
Meanwhile, prepare the French toast: Preheat the oven to 200 degrees F. Trim the bottom crust of the panettone. Starting at the bottom end of the panettone, cut it crosswise into 6 (3/4-inch thick) round slices (reserve the top piece for toast!). In a large bowl, whisk the eggs until well blended. Add the cream, milk, and sugar and whisk until well mixed. Melt 1 tablespoon of butter on a large nonstick griddle over medium heat. Dip 3 slices of panettone into the custard, turning to allow both sides to absorb the custard. Grill the soaked panettone slices until they are golden brown and firm to the touch, about 4 minutes per side. Transfer the French toast to a baking sheet and keep them warm in the oven. Repeat with the remaining butter, panettone slices, and custard.
Transfer the French toast to plates. Dollop the mascarpone atop each. Lightly dust with the powdered sugar. Drizzle the cinnamon syrup over and around the French toast and serve immediately.