Monday, November 9, 2009

Pumpkin French Toast

I'm obsessed....seriously, I love pumpkin!

1/4 c flour (I used whole wheat pastry)
3/4 c milk
1/3 c pumpkin (use the rest of the can for pumpkin scones!)
1/8 t salt
1/4 t cinnamon
3 eggs
1 T butter
9 slices of bread

Mix batter. Coat grill with butter. Dip bread into batter. Cook for about 5 mins on each side.
My Little Helper!

It's a thick delicious batter. Sooo good! Top with maple syrup. Here's a trick I just learned to make your expensive, real maple syrup last longer. Oh man, I'm in love!

From Health Begins with Mom
I melt butter in a small saucepan and add the same amount of maple syrup. (So, that may be 1/4 cup of butter and 1/4 cup of maple syrup if I need a 1/2 cup of syrup in the end.) As it heats through, I stir it vigorously until it is completely combined and a pretty light brown color.
Not only do I get to skip buttering the pancakes... who wants to butter that many pancakes anyway? The children get more syrup on their pancakes, but only half of it is maple syrup. And the syrup is wonderfully warm, sweet, and buttery. Yum!


Traci said...

butter and syrup? genius! thank that recipe too...this is a very good obsession.

mandi said...

great recipe! i love pumpkin too- i'm for sure doing this!

i like that butter/syrup idea. i'd probably use coconut oil ...mmm...

something i do to make the syrup go further is mix in 2 parts frozen fruit (blueberries and peaches are great) to 1/2 part syrup. i put it on the stove top and then blend it up. so yummy!

Blue Heron Farm said...

I've never heard of putting flour in french toast batter. This sounds delicious, though- I will have to try it.