Spring is here and it feels like brunch season! With Easter around the corner we have been looking for an over the top brunch treat and think we found just the thing! What is better than decadent French toast? Maybe syrupy pancakes? How about both?! That is exactly what Jerry James Stone has crafted in this double-the-pleasure dessert…err brunch recipe. Try this for exciting twist to the traditional favorite for Easter brunch and your family will be thrilled. Enjoy with real maple syrup and an orange-Riesling mimosa.
1. Slice the bread. You want the slices to be quite thick, around 3/4 of an inch, so they'll stand up well to the pancake batter. Or, just make it easy on yourself and buy a loaf of Texas Toast.
2. In a large mixing bowl, beat the eggs and then slowly whisk in one cup of flour.
3. Thin the mixture using the one cup of milk. If you use a bit less, your French toast will be on the puffier side--fun!
4. Mix in the brown sugar and the vanilla. While the orange zest and ginger are optional, I highly recommend adding them. These ingredients keep this somewhat rich recipe on the lighter side. If you mix in the orange and ginger, let the mixture stand for about 30 minutes to absorb the flavors.
6. Heat the griddle over a medium heat.
7. Dip one slice of bread into the mix at a time until it is soaked in pancake batter.
8. Plop the pancake-dipped slice onto the griddle and cook until it is golden brown on both sides. The bread is ready to flip when the edges look dry and the batter begins to bubble, just like regular pancakes.