My husband, Tim, grew up in Champaign, Illinois. In downtown Champaign, there is a greasy spoon diner known as Sam’s Cafe. At Sam’s Cafe, they make the most delectable french toast I have ever put in my mouth. What makes this french toast special is that rather than dipping it in the typical egg batter, it seems like Sam dips the bread into a thinned out pancake batter. French Toast meets Pancake and they fall in love. Heavenly.
The other night, lacking any magical way to get Sam’s french toast to our home in Colorado in time for brinner (breakfast for dinner), we decided to try and hack a homemade version. Here is the result:
Notice that there is a thin layer of pancake all around the french toast? Yessss! That is what is so yummy about Sam’s french toast. Now, I’m not saying this is an exact replica, but, for us, it was close enough to satisfy the craving.
- 4 eggs
- 1 cup all purpose flour
- 1 cup milk
- 1 tablespoon brown sugar
- 2 tablespoons vegetable oil
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla (optional)
- 1/2 teaspoon cinnamon (optional)
- 10-12 slices of bread (you'll want something fairly thick and hearty so it will stand up to the heavier batter)
- Beat eggs until fluffy. Beat in remaining ingredients.
- Heat a griddle over medium high heat until a drop of water skitters across the pan.
- Dip one slice of bread at a time in the batter until it is completely covered. Place on the griddle and cook until brown on one side. Then, flip and brown the other side. You will know the bread is ready to flip in the same way you know pancakes are ready: the edges look dry and bubbles have formed in the batter along the crust.
- Slather with butter and drizzle on some maple syrup. These also freeze well for breakfast later in the week.