Although this a recipe for pancakes, it is also a recipe for french toast. Basically, this is a baked, doughy pancake, but when you cover it in powdered sugar and maple syrup, it tastes like a doughy piece of french toast slammed into a pancake, except no griddle is involved. So, instead of waiting beside a hot griddle for pancakes or french toast, you can wait by a warm oven for your breakfast (or lunch, or dinner) to bake.
Even though there is the traditional way to make french toast with eggs and bread, this is a different method that has it's own crispy edges made better with powdered sugar and maple syrup.
So, if you are in need of a quick, easy and delicious breakfast food, look no further because this is wonderful.
French Toast Pancakes
from Indigo Scones
4 tablespoons unsalted butter, melted
1 cup all-purpose flour
1 cup milk
4 large eggs
1 teaspoon pure vanilla extract
1/4 teaspoon salt
powdered sugar and maple syrup, to serve
Preheat oven to 425F. Pour the melted butter into a 9x13-inch pan. Use your hands to grease the bottom and sides of the pan.
In a medium bowl, whisk together the flour, milk, eggs, vanilla extract and salt. Pour into the prepared pan and bake about 22 minutes. Make sure you do not have another rack in your oven above your pan because this batter needs room to breathe and poof up as needed, because it will poof.
Serve warm with a generous dusting of powdered sugar and maple syrup.