- 10 small pancakes
- 2 eggs
- 1/4 Cup milk
- 1/2 Teaspoon vanilla extract
- 1 1/2 Teaspoon cinnamon
- 1/2 Cup sugar
- Fresh fruit, to serve
- Maple syrup, to serve
Whisk together the eggs, milk, vanilla extract, and ½ teaspoon of the cinnamon until slightly frothy.
Stir together the sugar and remaining 1 teaspoon of cinnamon.
One by one, dip the pancakes into the French toast batter. Let them sit for up to 1 minute in the batter.
Heat a skillet until hot. Drop in the batter-coated pancakes: You will need to do this in batches. Cook until the French toast batter is golden brown.
Remove from the pan and toss in the cinnamon sugar. Serve immediately.