This morning's cooking experiment was supposed to be the turducken of breakfast foods: the Francake. The idea was to make a great piece of french toast, then dip it in pancake batter and cook it a second time.
Unfortunately, the result wasn't as good as either the french toast or the pancake by itself. I was hoping for a soft, fluffy pancake texture on the outside, a little bit of crispy texture from the outside of the french toast, and then a nice custard texture in the center. French toast with a pancake laminate.
Sadly, it just came out a bit heavy and much "breadier" than either the super fluffy pancakes (made with whipped egg whites and whipped cream) or the custardy french toast. FAIL.
My second attempt was a sandwich of two pieces of french toast with a pancake in the middle. By this time my family had consumed all of the french bread as regular french toast, so I fell back to a loaf of challah bread that we baked early this week. I was out of time and didn't pre-bake the challah, so the french toast was nowhere near as good as the previous slices made with very dry, crusty french bread.
At least the pancake was tasty.
I think it might work with a bit more effort. I suspect that it might be better if the french toast were baked in a convection oven prior to being dipped in the pancake batter.
Toronto, ON, Canada - Mishawaka, IN - Austin, TX - Dallas, TX - St Louis, MO - Mountain View, CA - Menlo Park, CA - San Francisco, CA - Bloomington, IN - South Bend, IN - Mishawaka, IN - Sunnyvale, CA - Seattle, WA