French Toast Combo Recipe

Make custard

In a shallow wide bowl or pie plate, whisk together 1 large egg, 3 tbsp whole milk, 1 tsp vanilla extract, 1 tsp granulated sugar, 1 tsp ground cinnamon and a pinch of salt until smooth and slightly frothy.

Soak bread

Heat a skillet or griddle over medium heat and add 1 tbsp butter to melt. Dip each slice of bread into the custard mixture for 10–15 seconds per side, pressing lightly so the custard soaks into the bread but doesn't become soggy.

Cook

Place the soaked bread on the preheated skillet. Cook 2–3 minutes per side, or until golden brown and cooked through. Adjust heat to prevent burning; reduce to medium-low if browning too quickly.

Finish and serve

Transfer cooked French toast to a warm plate. Dust with 1 tsp powdered sugar and serve with 2 tbsp maple syrup alongside the pancake (or drizzle over).

Prepare dry and wet ingredients

In a small bowl, whisk together 3 tbsp all-purpose flour, 1 tsp baking powder, 1/4 tsp baking soda, 1 tsp granulated sugar and 1/8 tsp salt. In a separate bowl, combine 3 tbsp buttermilk, the egg yolk from 1 separated large egg, 1/2 tbsp melted butter and 1/2 tsp vanilla extract.

Whip egg white

Using a small whisk or fork, beat the reserved egg white until soft peaks form (about 30–60 seconds by hand). This trapped air is the key to a fluffy single large pancake.

Combine batter

Fold the wet mixture into the dry ingredients with a few strokes just until combined. Gently fold in the whipped egg white in two additions, keeping as much air as possible; small streaks of flour are okay—don't overmix.

Cook pancake

Heat the same skillet or a clean nonstick pan over medium-low and brush with a little butter. For a large pancake, spoon the batter (about the full batch) into the center of the skillet to form a 6–7-inch round. If using optional add-ins, sprinkle 1/4 cup blueberries or 2 tbsp chocolate chips onto the batter now. Cover the pan with a lid and cook 3–4 minutes until bubbles form on the surface and edges look set.

Flip and finish

Carefully flip the pancake and cook an additional 1–2 minutes until golden and cooked through. Transfer to the plate with the French toast. Serve immediately with additional butter and maple syrup if desired.

If you prefer both blueberry and chocolate chips, divide the optional amount between them. Adjust add-in quantity to taste; adding them will increase cooking time slightly. Make sure skillet temperature is moderate to cook interior without burning exterior.