Drunken French Toast
Drunken French Toast is a rich, boozy twist on the classic, soaked in a mixture of eggs, milk, and a splash of liquor like bourbon or rum. It’s indulgent, flavorful, and perfect for a festive brunch.
Read MoreFat pancakes with fried apples
Drescription
Pancakes are always a favourite breakfast, but the sweet apple topping puts these beauties in a different league. Alternatively, you could make this pancake recipe for decadent dessert.
Ingredients
- 3 large eggs
- 300g/10oz self-raising flour
- 150g/5oz granulated sugar (caster is fine but slightly changes consistency of sponge)
- 100ml/3fl oz milk
- 1 tbsp sunflower oil
- 50g/2oz butter
- icing sugar, to taste
- 3 peeled apples, chopped
- 100ml advocaat, or to taste (optional)
- lightly whipped double cream, to serve
Directions
- Whisk the eggs in a large mixing bowl, then add the flour, sugar and milk and beat until smooth. The batter should be thick enough to slowly drop off the spoon.
- Heat a little sunflower oil in a griddle or heavy bottomed large frying pan over a medium heat. Pour the batter in large spoonfuls to make each pancake leaving plenty of room for them to expand.
- The pancakes are ready to turn when bubbles rise to the surface and break, like the holes in a crumpet. Adjust the heat to keep them from browning too much. Flip the pancakes over and cook for about two minutes. If you're making a large batch, they keep warm only for about 15 minutes.
- For the Dutch fried apples, heat butter in a small saucepan over a medium heat. If your apples are very tart add a little icing sugar to the butter and cook until the sugar is melted.
- Add the chopped apple and cook, stirring occasionally, until tender and golden brown. Pour in half the advocaat (if using) and let it bubble down and reduce to a scant coating.
- Serve the pancakes topped with the apples, icing sugar, remaining advocaat (if using) and a dollop of whipped cream.
