French Toast:

4 to 6 eggs
1/2 cup of your favorite liquid flavored coffee creamer
1 tbsp. cinnamon sugar
4 to 6 slices of bread
butter

Beat eggs in a rectangular dish (big enough for your bread to lay flat), add coffee creamer and cinnamon sugar. Mix to combine. Add bread to mixture. Let the bread soak up the egg mixture - flipping over once to make sure both sides are coated. Heat up a large skillet on medium heat with a few tablespoons of butter. When butter is melted add one or two slices of bread. Cook on both sides until golden brown and delicious. Set aside to cool.

Buttermilk Pancake Batter:

1 1/4 cups all-purpose flour
1 egg
1 1/2 cups buttermilk
1/4 cup sugar
1 heaping tsp. baking powder
1 tsp. baking soda
1/4 cup vegetable oil
1/4 tsp. salt

Mix pancake batter ingredients in order given until smooth

Add more butter to skillet. Dip one piece of cooked french toast into pancake batter - making sure it is fully covered. Pour a little bit of the batter into the skillet - making a bed to put the french toast on. Carefully place the dipped french toast on top of the pancake and top with a little more of the pancake batter. Cook on both sides until golden brown and delicious.

Submitted by: Jennifer Reese