Buttermilk Pancakes Or French Toast Recipe
Classic griddled cakes or french toast, maple syrup, country sausage link, candied bacon, powdered sugar
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Ingredients
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Pancakes
French Toast
Sides and Toppings
Method
Pancake Preparation
- 1
Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until well combined.
- 2
Combine Wet Ingredients
In another bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until smooth.
- 3
Combine Mixtures
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix; a few lumps are fine.
- 4
Cook Pancakes
Preheat a griddle or non-stick skillet over medium heat. Lightly grease with butter. Pour 1/4 cup of the batter for each pancake onto the hot griddle. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side. Repeat with remaining batter.
French Toast Preparation
- 5
Mix Egg Mixture
In a large bowl, whisk together the eggs, milk, vanilla extract, cinnamon, and a pinch of salt until well combined.
- 6
- 7
Cook French Toast
Place the soaked bread slices onto the hot skillet. Cook for about 3-4 minutes on each side until golden brown. Repeat with remaining slices.
Serving Suggestions
- 8
Prepare Sides
While pancakes or French toast are cooking, prepare the sausage links and candied bacon as per package instructions.
- 9
Serve
Serve the pancakes or French toast warm, drizzled with maple syrup, alongside the cooked sausage links and candied bacon. Dust with powdered sugar if desired.
