how to make homemade pancakes and french toast??

Question

what are some good ways to make homemade french toest and pancakes?

Answer 1

Pancakes

Prep: 5min; Cook: 10min
Makes nine 4-inch pancakes

1 large egg
1 cup all-purpose or whole wheat flour
3/4 cup milk
1 tablespoon granulated or packed brown
sugar
2 tablespoons vegetable oil
3 teaspoons baking powder
1/4 teaspoon salt
Margarine or shortening

1. Beat eggs in medium bowl with hand beater until
fluffy. Beat in remaining ingridents except margarine
just until smooth. For thinner pancakes, stir in addi-
tional 1 to 2 tablespoons milk

2. Heat griddle or skillet over medium heat or to
375 degrees. Grease griddle with margarine if necessary. (To
test griddle, sprinkle with a few drops of water. If bub-
bles jump around, heat is just right

3. For each pancake, pour slightly less than 1/4 cup
bater from cup or pitcher onto hot griddle. Cook pan-
cake until puffed and dry around edges. Turn and cook
other side until golden brown

*If using self-rising flour, omit baking powder and salt

1 Pancake: Calories 100 (Calories from Fat 35); Fat 4g
(Saturated 1g); Cholesterol 25mg; Sodium 240mg;
Carbohydrate 13g Dietary Fiber 0g); Protein

Berry Pancakes: Stir 1/2 cup fresh or frozen
(thawed and well drained) blackberries, blueberries
or raspberries into batter

Buttermilk Pancakes: Substitute 1 cup butter-
milk for the 3/4 cup milk. Decrease baking powder to
1 teaspoon and beat in 1/2 teaspoon baking soda

Crunchy Pancakes: Stir 1/2 cup coarsely chop-
ped trail mix or chopped nuts into batter

Answer 2

1

Answer 3

French Toast

Answer 4

I'm not sure about pancakes, but my grandmother and my mother make the best french toast! They take two or three eggs in a wide, flat bowl and mix them up. Then, they cut slices of bread in half and dip them in the egg. Then, they put them in a frying pan. You need to make sure the frying pan is hot or else they won't turn out right (no medium heat, no low heat). Wait for about a minute, and flip them. If they don't look golden with a couple brown spots (like an omelet), they aren't quite finished, but will be soon! It's quick and delicious! Enjoy!

Answer 5

For french toast I take eggs and milk an mixed them together. Heat up the grill and soak the toast in the batter and throw them on the grill. For pancakes I use a mix that all I have to do is add milk to it. The box of mix has the directions on it to tell you how much milk to mix to use. Some mixes say to use water but I like using milk and sometimes I throw in an egg.

Answer 6

french toast is easier to make, try that first. heres an easy recipe. you need to use a good stiff bread not anything like wonder or sunbeam, it will fall apart in the batter really easy. try a loaf french bread sliced thickly. 3 eggs beaten with half cup of milk, 1 teaspoon of pure vanilla extract, 1 teaspoon of cinnamon and 1 teaspoon of white sugar. dip slices of bread to coat well and immediately place in griddle coated with no-stick spray on medium high heat. grill until browned on both sides. this can be served with any type of syrup, my favorites are pure maple and blueberry.

Answer 7

JIFFY PECAN MELT-AWAY FRENCH TOAST

1 Sara Lee Pecan coffee cake (Frozen)
2 eggs
2 tablespoons milk
4 tablespoons butter divided

Cut frozen cake crosswise into 8 slices. Remove the two end slices and set aside for another use. Cut remaining 6 slices crosswise in half.

In shallow bowl, beat eggs and milk until combined. Dip cake slices into egg mixture,coating both sides

In large skillet, melt two tablespoons butter over medium heat. Add cake and cook 3 to 5 minutes until golden until golden brown. add remaining 2 TBsp. butter to cook the remaining slices.

Sprinkle with powdered sugar (optional) Serve with maple syrup.

So very Delicious!


IHOP PUMPKIN PANCAKES

2 eggs
1 1/4 cups buttermilk
4 tablespoons butter, melted
3 tablespoons canned pumpkin
1/4 cup granulated sugar
1/4 teaspoon salt
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon allspice

Preheat skillet.
Coat pan w/cooking spray
Combine eggs, buttermilk, butter, pumpkin, sugar, and salt in a large bowl. Use an electric mixer to blend ingredients to wet ingredients and blend with mixer until smooth. Pour the batter in 1/4 cup portions into the hot pan. should form 5 inch circles. When the batter stops bubbling and edges begin to harden, flip the pancakes. They should be dark brown.
This will take from 1 to 2 minutes. flip the pancakes and cook other side for the same amount of time, until dark brown.

4 servings

Answer 8

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Answer 9

Fruited French Toast
From Carroll Pellegrinelli,
Your Guide to Desserts / Baking.
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Served with Warm Homemade Syrup
2 foot loaf of French bread
3 large eggs
1-1/2 cup milk
1/2 teaspoon nutmeg
1 teaspoon vanilla
1/2 cup dark brown sugar, divided
1/2 cup chopped pecans
2 tablespoons, plus 1 tablespoon butter, divided
1/2 teaspoon salt
1 cup fruit*
Basic Fruit Syrup or Maple-Based Fruit Syrup

The day before serving: Grease a 9- by 11-inch pan. Cut 1-inch slices in bread. Lay as many in a single layer as fits in pan. Thoroughly mix together eggs, milk, nutmeg, vanilla and 1/4 cup of brown sugar. Pour evenly over the bread. Cover and refrigerate until the next day.

Preheat oven to 350 degrees F. In a sided-pan, toast pecans for 5 to 7 minutes. Toss nuts with 1 tablespoon of butter and salt.

Increase oven temperature to 400 degrees F.
Decoratively arrange pecans and fruit on top of bread in pan.

Heat 2 tablespoons of butter and rest of brown sugar in a pan. Once melted, pour over bread. Bake for 20 minutes or until bubbly.

*Fruit - It all depends on what looks good in the produce section and your imagination. One of our favorite fruits by itself is sliced strawberries and our favorite combination is mango and blackberry. You could also try blueberries, cherries, chunked pineapple and on and on. It's your choice.

Homemade Pancakes

(8 servings) Printable Version

* 2 Eggs (seperated)
* 1 teaspoon sugar
* 1/2 teaspoon salt
* 2 teaspoons baking powder
* 1/4 cup oil
* 1 cup milk (plus some for consistency)
* 1 1/3 cup flour
* 1 tsp. vanilla (opt.)

Beat egg whites until stiff - set aside.

Beat egg yolks, add sugar and salt, beat in.

Add baking powder, beat until just mixed in well.

Add flour, milk, and oil. Beat until smooth(not too much otherwise the baking powder won't react correctly) add vanilla.

Add egg whites to batter and FOLD gently. Let batter sit for 15-30 minutes prior to cooking.

Answer 10

Blueberry Buttermilk Pancakes:

Notes: For consistency, cooks at Marston's in Pasadena, California, prefer canned Maine blueberries in syrup; we like fresh blueberries in their batter too. Serve these pancakes with butter and warm maple syrup.

2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
2 1/2 cups buttermilk
1/4 cup (1/8 lb.) butter or margarine, melted
1 cup fresh blueberries, rinsed and drained, or canned blueberries, drained (see notes)
Salad oil

1. In a bowl, mix flour, baking soda, baking powder, and salt. In a small bowl, whisk eggs, buttermilk, and butter until blended. Stir egg mixture into flour mixture, then gently stir in blueberries.

2. Place a nonstick griddle or a 12-inch nonstick frying pan over medium heat (350°). When hot, coat griddle lightly with oil and adjust heat to maintain temperature. Spoon batter in 1/3-cup portions onto griddle and cook until pancakes are browned on the bottom and edges begin to look dry, about 2 minutes; turn with a wide spatula and brown other sides, 1 1/2 to 2 minutes longer. Coat pan with more oil as necessary to cook remaining pancakes.

3. Serve pancakes as cooked, or keep warm in a single layer on baking sheets in a 200° oven for up to 15 minutes.

Yield: Makes about 20 pancakes; 5 to 6 servings
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French Toast for a Queen:

2 large egg whites
3/4 cup nonfat milk
1 tablespoon vanilla
2 teaspoons sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Cooking oil spray
8 slices sweet French or challah bread, about 1 inch thick (8 to 12 oz. total)
Powdered sugar
Maple syrup
Orange wedges

1. In a shallow bowl, whisk to blend eggs, egg whites, milk, vanilla, sugar, cinnamon, and nutmeg.

2. Lightly mist a 10- by 15-inch nonstick pan with cooking oil spray.

3. Soak bread thoroughly on each side, a few pieces at a time, in egg mixture.

4. Place slices slightly apart in a single layer in baking pan.

5. Bake in a 500° oven until toast is golden on bottom, about 5 minutes. With a wide spatula, turn slices over and bake until other side is browned, about 3 to 4 minutes longer. Transfer hot French toast to plates.

6. Sprinkle with powdered sugar, drizzle with maple syrup, and serve with orange wedges, squeezing juice onto toast.

Yield: Makes 4 servings