The Pioneer Woman Tasty Kitchen
Profile Photo

When French Toast Met Pancakes … and Fell in Love

4.90 Mitt(s) 10 Rating(s)10 votes, average: 4.90 out of 510 votes, average: 4.90 out of 510 votes, average: 4.90 out of 510 votes, average: 4.90 out of 510 votes, average: 4.90 out of 5

Prep:

Cook:

Level: Easy

System:

6
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

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.

2 Comments

You must be logged in to post a comment.

Profile photo of Pat Mendell

Pat Mendell on 9.2.2011

By the way it freezes well, and when you pop it in a toaster it taste like it was just made. I had 6 pieces left, I lined a cookie sheet with wax paper froze thme solid then I put the individually frozen slices in a large zip-lock bag with wax paper between each slice. They kept beautifully…for a couple of days then they were all gone….

Profile photo of The Hill Country Cook

The Hill Country Cook on 3.29.2011

WOW. drooling. i mean, mouth watering.

10 Reviews

You must be logged in to post a review.

Profile photo of purrfectionist

purrfectionist on 11.7.2012

What an absolutely amazing idea. It turned out beyond delicious! I can’t imagine why I’d ever make ‘regular’ french toast again. Thank you for the recipe!

Profile photo of gretchen1981

gretchen1981 on 8.21.2012

mmmmmmmmm!!!!!!! so very good!!!,made it 2 weeks ago and making it for supper tonight my 3 boys love this thank you soo much for sharing :)

Profile photo of backwoodsbaker

backwoodsbaker on 1.14.2012

So great! I had my doubts because I LOVE my own french toast but wanted to try something different this time. The little bit that I did change: 1 heaping tsp of cinnamon, 1/2 tsp nutmeg, and I didn’t have any vanilla (which made me bawl like a baby) so added 1/2 tsp. of rum extract and 1/2 tsp. maple extract. Everything else stayed the same. Served with Texas Toast which was the perfect thickness for this. The texture, the taste…great! I will be making this more and more, thank you!

Profile photo of Mrs. Farnsworth

Mrs. Farnsworth on 1.6.2012

Absolutely divine! Denny’s ain’t got nothing me now! =P Thanks for a great recipe!

Profile photo of heavens2betsy

heavens2betsy on 9.24.2011

I was out of vanilla extract so I substituted rum extract and WOW this turned out great. I don’t think I’ll make french toast any other way now that we have tried this one!

Related Recipes

Spicy Scrambled Eggs
Profile Photo by Justine Sulia (Cooking and Beer) in Breakfast
Spicy Scrambled Eggs are a great way to spice up that...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Chorizo & Bell Pepper Frittata
Profile Photo by Julie Andrews in Breakfast
Quick and simple breakfast frittata with loads of flavor!
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


French Toast with Brandied Cherry Sauce
Profile Photo by Sabrina Russo in Breakfast
Rich, buttery challah is the ideal choice for French toast. Topped...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 1 Level: Easy


Maple Pecan Blueberry Pancakes
Profile Photo by Michelle Candler in Breakfast
Summer meets fall, breakfast meets dessert---these pancakes are everything! Juicy blueberries...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Maple Walnut Dutch Baby
Profile Photo by Leigh Suznovich of Jeanie and Lulu's Kitchen in Breakfast
This maple walnut Dutch baby is so easy to make! It...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy