Mini French Toast Pancakes Recipes

Steps:

• Heat griddle or skillet over medium heat or to 350°F. Grease griddle with vegetable oil if necessary. In medium bowl, stir Pancake ingredients with fork until blended.
• For each pancake, pour 1 measuring tablespoon batter onto hot griddle. Cook until edges are dry. Turn; cook other side until golden.
• To serve, top with Serve-Withs.

Steps:

• Heat 2 teaspoons oil in a griddle or skillet over medium-high heat.
• Whisk flour, sugar, baking powder, baking soda, salt, nutmeg, and cinnamon together in a bowl; make a well in the center. Beat milk, egg, 2 tablespoons oil, and vanilla extract together in a separate bowl; pour into the well in the flour mixture and stir until batter is smooth.
• Drop about 1/4 cup batter per pancake onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Steps:

• Whisk together the eggs, milk, granulated sugar and cinnamon in a medium bowl and set aside.
• Cut the bread on the bias into 1/2-inch thick slices, about 16 pieces total. Add the bread to a large resealable plastic bag, then pour in the egg mixture, seal the bag and turn several times to make sure all the bread pieces are coated.
• Put the bag in a medium bowl and chill in the refrigerator for at least 4 hours and up to overnight.
• One by one, remove the bread pieces from the egg mixture, allowing any excess liquid to drip away onto a large baking sheet fitted with a rack.
• Melt 2 tablespoons butter in a large nonstick skillet pan over medium heat. When the butter is melted and starts to lightly bubble, add half of the bread pieces to the pan in a single layer. Cook until browned on the first side, 2 to 3 minutes. Flip and cook until lightly browned on the second side and cooked through, 2 to 3 minutes. Transfer to a large platter or baking sheet. Carefully wipe out the pan and repeat with the remaining butter and bread.
• To serve, divide the French toast among plates. Dust with confectioners' sugar and top with the mixed berries. Serve immediately along with the maple syrup for drizzling.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine milk, flour, eggs, maple syrup, vanilla, cinnamon, nutmeg, and salt in a blender. Blend until batter is smooth and free of lumps, 1 to 2 minutes.
• Cut butter into 12 equal pieces; place 1 piece in each cup of a 12-cup standard muffin pan. Place pan into the oven to melt butter, about 1 minute. Remove from the oven and divide pancake batter evenly between the cups.
• Place muffin pan on a baking sheet to catch spills, and place in the preheated oven. Bake until pancakes are puffed and browned on the edges, 10 to 15 minutes. Remove from the oven and cool in the muffin pan for 2 minutes. Run a knife around the edges and bottoms to loosen and serve immediately.