It’s time for comfort food. To me pancakes have that special sentimental value because they remind me of Sunday mornings in the kitchen with my mum. Also, I love the combination of my two favorite sweet breakfasts: French toast and fluffy pancakes. These pancakes are soft inside and a bit crunchy on the outside. Sweet, decadent and delicious. Tip: You can also make this recipe with leftover pancakes (like that ever happens:).
1 cup flour
½ teaspoon baking soda
1 Tablespoon sugar
½ teaspoon salt
¾ teaspoon baking powder
1 cup buttermilk
1 ½ tablespoon oil
Ingredients for the French toast batter
¼ cup milk
½ teaspoon cinnamon
½ teaspoon vanilla
Ingredients for the cinnamon sugar
½ cup sugar
1 teaspoon cinnamon
Make the pancakes first. In a large bowl, whisk together the dry ingredients: flour, baking soda, sugar and salt.
In a separate bowl, whisk together the egg, buttermilk, and oil. Add the dry ingredients into the wet ones and mix until just combined, but leave the batter slightly lumpy.
Heat a skillet and grease it with oil. Pour a ¼ measuring cup of the batter onto the skillet. Cook until bubbles appear. Flip and cook for another 1-2 minutes until golden brown.
Next create your French toast batter. Whisk all of the ingredients together until slightly foamy.
In a small bowl mix together the sugar and cinnamon.
Dip the pancakes into the French toast batter. Let them soak in the batter for about a minute.
Heat the skillet over medium-high heat. Cook until the French toast batter is golden brown. Sprinkle with cinnamon sugar.
Serve warm with maple syrup.