Fluffy French Toast (+Video)

No limp and inert french toast with this recipe ! The thick bread in this Fluffy French Toast is dipped into a pancake-like batter – good like your favorite diner !

FRENCH TOAST DIPPED IN PANCAKE BATTER

Raise your hand if you ‘re pale of inert french toast ? I know people who do n’t eat or make french toast just because of that problem. They like the flavors, just not the texture. Well, after you try this recipe, it ‘s going to be the best feel since, well, sliced bread. No sogginess but ALL the relish !

PANCAKES + FRENCH TOAST = FLUFFY FRENCH TOAST

basically what we are doing here is making a pancake buffet and dipping the french goner in it. So these are kinda like pancakes and french pledge all in one. You get a thin, downy pancake enveloping thick cinnamon french pledge. If you want a more traditional french toast recipe, do n’t forget to check out my BRIOCHE FRENCH TOAST !

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

all-purpose flour
baking powder
sugar
ground cinnamon
milk
eggs
vanilla extract
Texas Toast Bread (thick sliced bread)

HOW TO MAKE FLUFFY FRENCH TOAST:

In a bowl unite all the dry ingredients ( flour, baking powder, cinnamon and sugar ). Stir in concert well.

Reading: Fluffy French Toast (+Video)

In an 8×8 square cup of tea, or a wide bowl, whisk together the wet ingredients ( milk, eggs and vanilla infusion ) .
Mix together the moisture and dry ingredients. Whisk vigorously .
Batter will be lumpy. I know, for some folks, lumps precisely can not exist in any kind of dinge. But this is how the batter goes here. Begin heating up your big frying pan over medium-high heating system. It ‘s best to use a nonstick frying pan for this or a large nonstick electric skillet/griddle. If you do n’t have nonstick, be sure to coat the pan well with vegetable oil or nonstick cooking spray. Once frying pan has heated up, begin dipping your boodle slices into the buffet. Dip one side of the bread, flip it over and dip the other. Let any surfeit drip off .
then identify coated bread immediately onto the pre-heated frying pan .
interchange when browned and brown the early side .
once both sides are fortunate brown, they are done ! Sprinkle with a little powderize carbohydrate and drizzle on some fresh maple syrup. Look at that thick, downy french toast. No sogginess !

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