Let 'Em Eat Pancakes

One of the really nice things that came out of the Red Pack Tomato Bowl, besides all those antioxidants, was that lots of new readers heard about us and came and visited the blog.  One of those readers was Louise.  Louise writes a great blog called Months of Edible Celebrations (Months of Edible Celebrations).   This is a seriously fun blog that celebrates food celebrations.  And who among us doesn't love a good celebration?  Months of Edible Celebrations is chock full of tasty tidbits and lots of interesting historical background on all kinds of food related things.

Louise is a regular reader of You Little Tarte.  Over the weekend, she sent me a message reminding me that  National Pancake Week started on Sunday and that National Pancake Day is Tuesday.  This is definitely something I am happy to know about.  I love pancakes.  Ted loves pancakes.  Kate loves pancakes and Charlie did love pancakes when he still lived at home.  I'm not sure what Carleton College's pancakes have done to his love of pancakes.  Nonetheless, as far as I am concerned, this is a week worth celebrating.

Here's the thing.  Pancakes are a happy food.  I mean, what could be happier than a little, fluffy cake smiling up at you from your breakfast plate.  Even if you're cranky, pancakes can melt you heart and make you see all the possibilities  the day has to offer.  Well maybe that's an overstatement, but pancakes certainly are more fun than a bowl of All Bran with skim milk.

Unfortunately, I didn't know it was National Pancake Week on Sunday morning when I made breakfast.  Instead I made french toast.  The good news is that November 28th is National French Toast Day.  I'll have to mark my calendar.

Recipe:  You Little Tarte's Crunchy French Toast
(aka I Should Have Made Pancakes French Toast)

Ingredients:

4 large eggs
1 cup whole milk or half and half
1 1/2 teaspoons sugar
1 teaspoon vanilla
1/2 teaspoon fresh lemon or orange zest
1 teaspoon honey
1 teaspoon kosher salt
1/2 loaf challah, cut into 3/4 inch slices
1 1/2 cups corn flakes, coarsely crushed
Butter for pan
Maple syrup for serving

Combine eggs, milk, sugar, vanilla, zest, honey, and salt in a large bowl.  Whisk well to combine.  Pour into a shallow pan large enough to accommodate the bread when soaking.  Put the crushed cornflakes in another shallow dish.  Soak the bread for about 3 minutes and then roll in the crushed cornflakes.  Place on a platter in a single layer while the griddle or frying pan is heating.

Over medium heat, melt about a tablespoon of butter in the frying pan/griddle.  When the butter is frothy, add the bread.  Cook until golden brown on one side, about 3-4 minutes, and then flip.  Cook until the second side is golden brown as well.  Repeat the process with the remaining pieces of bread, adding more butter, if necessary.

Serve hot with maple syrup, if desired.