Waffle Pancake French Toast Pawaffle Recipe Scrambled Chefs


Waffle Pancake French Toast Pawaffle Recipe Scrambled Chefs

Instructions. Coat your waffle iron with nonstick cooking spray and preheat. In medium bowl, whisk together milk, eggs, salt, vanilla & cinnamon. Dip a slice of bread in egg mixture and soak well. Place bread on hot waffle iron. Cook for 4-5 minutes or until light brown and crisped on top.


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Drizzle pancake batter onto the grill and create a chocolate syrup swirl on top. Layer the berry waffles over the pancakes. Dip the entire stack into French toast batter and cook.


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Close the iron and cook until puffed, golden brown and no more steam is released, 3 to 5 minutes. Remove the French toast waffles to a second baking sheet and place in the oven to keep warm. Cook with the remaining slices of bread, brushing the waffle iron with butter before each batch. Serve warm with butter, maple syrup, and raspberry-orange.


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Add eggs, milk, white sugar, and cinnamon to a shallow dish and whisk well. Heat a skillet on medium-high heat and spray with nonstick cooking spray. Working in batches, dredge waffles into the egg mixture, coating on both sides, and place into the hot skillet. Cook until golden on each side and serve hot with syrup. Makes 10 waffles.


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Slice bread into thick slices about an inch thick. Whisk milk, eggs, cinnamon, and sugar together in a medium bowl or shallow dish. Dunk each piece of bread into mixture and turn the bread to coat. Allow the egg mixture soak into the bread slightly. Lift bread slices out of the milk mixture and onto a hot waffle iron.


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Instructions. Heat waffle iron to a medium-high heat. When hot, add 1 Tablespoon pats of butter until the waffle iron is well-greased. While the waffle iron is heating, prepare the egg mixture in a medium-sized bowl by whisking together the milk, eggs, brown sugar, vanilla, maple extract and salt.


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Instructions. In a medium bowl whisk together, eggs, milk, maple syrup, cinnamon, nutmeg, and sugar. Melt butter in a skillet over medium heat, ensuring that the butter coats the entire bottom of the pan. Place a slice of bread into the egg mixture and turn to coat both sides.


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Remove from heat and set aside. In a wide shallow bowl or baking dish add the eggs, whipping cream vanilla, remaining cinnamon and 2 tbsp of the maple syrup mixture and whisk to combine. Use a fork to poke holes all over the pancakes. Place one pancake into the pancake batter and let sit for 5 seconds per side.


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Pour ¼ of the pancake batter onto the hot skillet or griddle. Place the cooked waffle into the center of the batter. Cook for 2 to 3 minutes on each side until the pancake batter is cooked through. Repeat until all waffles have been used. In a medium bowl, whisk together the eggs, milk, cinnamon, vanilla, and sugar.


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Preheat a griddle or skillet to medium heat. In a wide, shallow bowl, whisk the egg until smooth. In a measuring cup, measure the milk, then whisk in the powdered sugar, vanilla, and spices. Add the milk to the eggs and whisk to combine. Dip each waffle in the egg mixture, coating both sides.