Puffy French Toast
The Junior League of Evansville, Indiana
The Midwestern Junior League Cookbook
1 cup flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2 eggs, well beaten
10 slices of white bread
Oil for frying
Sift dry ingredients together. Stir in milk and eggs. Beat well.
Dip bread slices in batter and fry in 1/2 inch cooking oil in large skillet until lightly browned and fluffy on both sides. Drain on paper toweling and place in shallow pan in oven to keep warm until all are fried.
Serve with Strawberry Cream Topping.
Strawberry Cream Topping:
1 cup heavy cream
3 tablespoons sugar
1/4 teaspoon vanilla
1/2 cup sliced strawberries
Whip cream and stir in remaining ingredients.
Yield: 6-8 servings
Notes:
Didn’t have an fresh berries on hand so went without the topping
Scaled this recipe down with great success
This was almost like french toast inside of a pancake