Oh - I had a craving for something sweet for Sunday breakfast. I really fancied pancakes - it''s literally been years since I had them. Bleary eyed, I was not awake enough to be bothered with the hassle of weighing out flour etc .... so eggy bread it was.
Eggs bread is one of those things that I loved as a child. My grandmother would make it for my brother and I. As quick as she could cook it we children were queing up for more !
It's wonderful with brown sauce or tomato sauce - but also drizzled with golden syrup for a sweet and almost thick crepe pancake like taste and texture.
Allow one egg and some milk per slice of bread. Beat egg and milk together.
Pour your eggy mix into a container with a flat bottom. I normally use my 10" round silicone cake tin mould as I can get two slices in to soak in the eggy mix at a time. Put the bread in and let it sit for a little while. Then, turn over and do the other side.
Remaining eggy mix will do following slices - so excess is never an issue.
Fry with a little sunflower oil in a hot pan on both sides until browned.
Serve as you like - with golden syrup, tomato ketchup or brown sauce
Sarah-Jane Nash - May 2010 - http://www.siliconemoulds.com/