I may have three pancake recipes on this site but I really do not like to make pancakes. I refuse to use those electric griddles that have nonstick coatings on them (the fumes kill pet birds, which freaks me out even though we don’t have a pet bird) so they take forever since I can only make two at a time and they take about 4 minutes per batch to cook.
French toast however is faster, easier, freezes well and keeps for a few days in the refrigerator. You can reheat it in the toaster oven although due to the fat content I would use a tray to hold the oil drips. Its portable and if you have no syrup it really isn’t a big issue because it is yummy without any syrup. Also it requires none of the motor skills required to ladle out same sized pancakes which is important if, like me, you do a lot of cooking at 1am. My motor skills aren’t the best at 9am. At 1am they are pitiful.
This is also a fun recipe to make with your kids.
15 to 20 slices bread preferably stale and preferably not heavy rice bread. Toast the bread if you need to but do NOT use frozen bread.
2 cups coconut milk beverage
4 tsp cinnamon
Coconut oil or palm oil shortening
1 large bowl or 9 x 9 glass baking dish
1 large pan with a heavy bottom
One whisk or fork
One cup for cracking and checking eggs
Measuring cups and spoons
Mix eggs, coconut milk beverage and cinnamon in large bowl. The cinnamon will not combine nicely with the other ingredients and will instead create small clumps on the surface. This is fine.
Soak bread about four to six slices at a time in the egg mixture, You want it to soak for several minutes until it gets kind of limp. I always do this in batches putting the newest bread under the other bread.
Heat empty pan on high
Add coconut oil to a depth of about 1/8 of an inch
Turn heat down to about four out of ten
Put one or two slices of egg soaked bread in the pan.
Fry french toast for about one to two minutes per side, it should be golden brown and fragrant before you flip it.
Repeat this until all of the bread has been cooked. It is OK to take breaks to let the bread soak long enough to get mushy.
Put cooked french toast in an ovensafe 9 x 13 pan
Either keep warm in oven to serve when complete or allow it to cool and refrigerate for the next morning
Reheat and serve with or without fruit and maple syrup.
Burner at medium heat (I used 4 out of 10)