Breakfast is one of the few meals we all agree on at the little house. So sometimes we have breakfast for lunch and breakfast for dinner. A few times a month we have brunch and once in a blue moon, we have a proper breakfast in the morning (ironically, usually when we’re camping).
I like all kinds of french toast, but that thick eggy kind you get at good diners is my favorite. If you use the right batter you can get good results, even with mediocre supermarket sandwich bread like I’m using here out of desperation fueled by low blood sugar. The secret is to make a very light crepe batter that will sink into the bread but also give you a nice outside crust.
Typically I find you can get out two slices per egg, so scale up or down accordingly.
French Toast, Diner Style – Two servings
1 T. flour
1/2 t. baking powder
2 T. powdered sugar
1/2 c. milk
1 t. vanilla
Mix the dry ingredients together in small bowl. Break your eggs into a bowl large enough for dipping the bread. Whisk the eggs until they are thoroughly combined, then whisk in the milk. Finally, whisk in the dry ingredients. You might have a few tiny lumps, but things will work out. If you have any more than that, keep whisking.
Dip the bread slices into the egg and stack them on top of each other while you’re getting the pan ready.
Add 1 T. olive oil to your griddle and heat to medium-hot. Add the dipped bread slices.
Once they are brown on one side (about one-two minutes), flip them to brown the other side.
You can stack them to keep them warm if you are doing a large batch. I like to top them with whipped butter, more powdered sugar and a sprinkle of cinnamon.