Mom's French Toast
6 slices French or Italian bread cut 3/4 inches thick
4 eggs 1cup plain soy milk
Arrange the bread in a pan about 7x10 inches, so that your slices of bread fit nicely in a single layer.
Beat eggs, milk, sweetener, salt and vanilla until they are blended well.
Pour mixture over the bread slices.
Turn the slices to coat evenly.
Cover and refrigerate overnight.
The next day, in a heavy skillet or electric fry pan, saute the bread in butter or oil for about 5 minutes on each side or until golden brown.
Serve with your favorite syrup or with sour cream and fruit preserves.
I also have some organic brown rice Mochi that I bought. I remember reading it is good luck and strength for the new year. I could make a mochi pancake. Shredded mochi fried up in a pan puffs and browns just like a waffle. Or pull out my favorite traditional pancakes.
Here's one sans eggs.
Pancakes Like You Remember!
The Ume Vinegar adds just a touch of sourness to simulate buttermilk and aid in the lightness. Any Flour may be substituted, but Pastry Flour will give you the lightest pancakes. Enjoy!
1 C. Vanilla Soy or Rice Milk
1 tsp. Ume Vinegar
1 Tbs. Oil
1 C. Whole Wheat Pastry Flour
1/4 tsp. Sea Salt
2 tsp. Baking Powder