Joanne's French Toast

This is my own recipe, and I have been making French Toast this way since my boys were little. I usually use fresh white bread, but bread that is a bit stale works well, too. If I don’t have real butter or margarine, I use Smart Balance spread, and it comes out just as delicious. Sometimes I prepare a double batch, so that I can make scrambled eggs out of the leftover egg batter. If you like sweet scrambled eggs, this is the recipe for you!

Joanne’s French Toast

3 Eggs
¼ cup Milk
½ to 1 tablespoon Sugar
Butter or Margarine for pan
4-6 slices of Bread
Maple Syrup

Whisk together eggs, milk, and sugar in flat bowl.

Heat large pan on medium heat. Smear bottom of pan with butter or margarine.

Dip one slice of bread at a time into egg mixture until well coated on both sides.
Place in pan and brown each side until golden.

Serve with maple syrup and cinnamon, if desired.

Favorite Pancakes

Favorite Pancakes

1¼ cups sifted all-purpose Flour
3 teaspoons Baking Powder
1 tablespoon Sugar
½ teaspoon Salt
1 beaten Egg
1 cup Milk
2 tablespoons Oil

Sift together dry ingredients. Combine egg, milk, and oil.
Add to dry ingredients, stirring just until moistened.
Bake on hot griddle.

Makes about 12 silver dollar pancakes, or eight 4-inch pancakes.

*For thinner pancakes, add 2 tablespoons milk to batter.

Blueberry Pancakes: When undersides of pancakes are nicely browned,
sprinkle about 2 tablespoons drained blueberries over each pancake.
Turn, brown other side.

Buttermilk Pancakes: Substitute buttermilk for regular milk.
Add ½ teaspoon baking soda and reduce baking powder
to 2 teaspoons.

Apple Pancakes

Apple Pancakes

Ingredients:

2 cups sifted all-purpose Flour
2 tablespoons Sugar
4 teaspoons Baking Powder
1 teaspoon Salt
2 well-beaten Egg Yolks
2 cups Milk
2 tablespoons Butter, melted
1 cup finely chopped Apple
2 stiffly beaten Egg Whites

Directions:

Sift together dry ingredients. Combine egg yolks and milk. Pour into dry ingredients; stir well.
Stir in butter and apple. Fold in egg whites. Let batter stand a few minutes.

Bake on hot griddle using 1/3 cup batter for each. (Use a spatula to spread batter evenly.)
Dot with butter; sprinkle with confectioners’ sugar; roll up.

Makes 12 pancakes.