I was thinking about posting this recipe before Halloween, with the pumpkin face and all...but then, I`m assuming most people wouldn`t have time to make this for breakfast on Halloween anyway... (Or, is it just me being lazy because I didn`t want to type out the recipe from my messily handwritten recipe?) But, it`s pumpkin! So, I`m not late yet. :)
The pumpkin face was really just for funnsies, since I`ve always wanted to try doing some food art. Which, I suck at it...so this might be the last!
I really wanted to make French toast and the idea of drawing a pumpkin face on a toast was so fun, I thought maybe I could use pancake batter. I Googled it. Yep, it`s been done. Apparently, pancake French toast is really just bread dipped in a more watery/liquidy pancake batter. Sounds fun and I was up for the long and gruesome task of drawing faces with my food, instead of being normal and making normal French toast. Hah! It`s the foodie curse, I tell ya.
You can definitely just make these without separating the batter to color and draw the pumpkin faces as well. The French toast is slightly thicker and isn`t as fluffy as regular French toast, but they were still good! They don`t taste like pancakes on top of a slice of bread, if you`re wondering. Since it`s pancake batter, the bread is dipped into a thicker batter.
The picture above is Option 2 of how I drew on the faces. Read the recipe notes beforehand if you plan on making the faces! ;)
These were fun and children would definitely love the pumpkin faces. But hey, we all don`t have time to make cute breakfasts most mornings (at least I don`t)...but pumpkin pancake French toast is still different and cool.
Pumpkin Pancake French Toast
Ingredients:
-
¾ cup + 1 tablespoon whole milk
-
½ cup pumpkin puree
-
1 large egg
-
1 tablespoon vegetable oil
-
1 tablespoon white distilled vinegar
-
1 cup all purpose flour
-
1 ½ tablespoon brown sugar
-
1 teaspoon baking powder
-
½ teaspoon baking soda
-
½ teaspoon baking soda
-
½ teaspoon ground cinnamon
-
¼ teaspoon salt
-
6-8 Thick slices of sandwich bread
Optional: (For Cocoa
Pumpkin Face)
-
1 ½ tablespoon cocoa powder
-
2 tablespoon all purpose flour
Directions:
1.
In a large bowl, combine milk, pumpkin, egg, oil, and vinegar.
2.
In another medium bowl, whisk together flour, sugar, baking powder, baking
soda, cinnamon, and salt well.
3.
Add the dry ingredients (flour, etc) into wet ingredients (milk, etc)
and mix to combine. *
4.
Head a skillet/griddle on low-medium. Grease with either butter or oil.
5.
Dip each sandwich slices into pumpkin batter until soak through.
6.
Cook each side until slightly golden on each side. Repeat until you use
all the batter.
7. Optional - Cocoa Face:
8.
Scoop out ¾ cup of the pumpkin
pancake batter. Add the cocoa powder and flour.
9.
Transfer to a piping bag/sandwich bag/squeeze bottle.
10.
Either: (1) With the
skillet on low heat, draw face on the skillet. Place the dipped sandwich slices
on top of drawn face. Flip with ready. (2)
Dip the sandwich into batter and place onto skillet. While the first side is
cooking, draw on the face. Flip.
11.
Cook both sides.
12.
Serve warm with maple syrup.
*Notes:
For the pumpkin faces
- Option number 1 makes the faces as another layer on top of the french toast,
instead of drawn into the french toast, like Option 2 (see main/1st photo in
post).Try both and see which works best for you. Drawing the faces is
completely optional, it's for fun if you have children!
