Pain Perdu
New Orleans-style French toast made with thick-cut brioche, dipped in an egg and cream batter, and dusted with powdered sugar.
Ingredients
Instructions
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until well combined.
In a separate bowl, whisk together the buttermilk, melted butter, egg, and vanilla extract.
Pour the wet ingredients into the dry and fold gently with a spatula just until combined. Do not overmix -- a few lumps are fine. Let the batter rest for 5 minutes.
Heat a non-stick skillet or griddle over medium heat. Lightly butter the pan. Pour 1/4 cup batter per pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook another 90 seconds.
Stack the pancakes and serve hot with fresh blueberries, a pat of butter, and a generous pour of real maple syrup.
Nutritional information is approximate and based on standard serving sizes. Individual results may vary based on specific ingredients used. This recipe is intended for home cooking. Always follow safe food handling practices when preparing meat and seafood.