Place Corn Flakes in a large zip lock bag with cinnamon. Using rolling pin, grind cereal to small pieces; place ground cereal in a 9”pie plate.
02
In another shallow dish, beat eggs, milk, sugar, vanilla, nutmeg and salt together with fork until combined.
03
Heat 2 tablespoons of butter and 2 tablespoons canola oil in a large skillet over medium heat. Working in batches, dip bread into the egg mixture, then into the cereal, and then drop onto hot skillet. Cook until golden brown, about 2-3 minutes per side. Tranfer to a wire rack and keep warm in a 200 degree oven while you finish the remaining slices. Serve with butter and warm maple syrup.
These pancakes might be my favorite – fluffy, tender, flavorful, satisfying, and somewhat healthier than most recipes. It is from a great cookbook called Nutritious Delicious (currently on sale at America’s Test Kitchen !) which features a collection of “br…
Pancakes are traditionally an indulgent weekend option, but often are made with simple carbs that leave you feeling hungry in no time. I’ve tried a few multi-grain “healthy” recipes, but the pancakes were typically heavy and dense. I found this recipe in an…
As with most recipes from Cook’s Illustrated, these are fool proof pancakes that are super easy to prepare. I sometimes cut the recipe in half for just two people, or you can refrigerate leftover better in a sealed container, and make a few more the next da…
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Fold in half along dotted line, blank sides facing in
Cook Like James
Crispy French Toast with Corn Flake Coating
Prep
Cook
Yield
Ingredients
3 cups Kellogs Corn Flakes
½ tsp cinnamon
6 eggs
1 cup milk
2 tablespoons sugar
1 tsp vanilla
¼ tsp ground nutmeg
Pinch of salt
6- 8 slices Pepperidge Farm Hearty White Bread
Cook Like James · The method
Directions
1
Place Corn Flakes in a large zip lock bag with cinnamon. Using rolling pin, grind cereal to small pieces; place ground cereal in a 9”pie plate.
2
In another shallow dish, beat eggs, milk, sugar, vanilla, nutmeg and salt together with fork until combined.
3
Heat 2 tablespoons of butter and 2 tablespoons canola oil in a large skillet over medium heat. Working in batches, dip bread into the egg mixture, then into the cereal, and then drop onto hot skillet. Cook until golden brown, about 2-3 minutes per side. Tranfer to a wire rack and keep warm in a 200 degree oven while you finish the remaining slices. Serve with butter and warm maple syrup.
Cook Like James
Crispy French Toast with Corn Flake Coating
Prep
Cook
Yield
Ingredients
3 cups Kellogs Corn Flakes
½ tsp cinnamon
6 eggs
1 cup milk
2 tablespoons sugar
1 tsp vanilla
¼ tsp ground nutmeg
Pinch of salt
6- 8 slices Pepperidge Farm Hearty White Bread
Directions
1
Place Corn Flakes in a large zip lock bag with cinnamon. Using rolling pin, grind cereal to small pieces; place ground cereal in a 9”pie plate.
2
In another shallow dish, beat eggs, milk, sugar, vanilla, nutmeg and salt together with fork until combined.
3
Heat 2 tablespoons of butter and 2 tablespoons canola oil in a large skillet over medium heat. Working in batches, dip bread into the egg mixture, then into the cereal, and then drop onto hot skillet. Cook until golden brown, about 2-3 minutes per side. Tranfer to a wire rack and keep warm in a 200 degree oven while you finish the remaining slices. Serve with butter and warm maple syrup.
