1 10-ounce loaf French bread
8 eggs
3 cups milk
2 teaspoons white sugar
2 teaspoons brown sugar
3/4 teaspoon salt
1 tablespoon vanilla
1 tablespoon cinnamon
2 tablespoons butter

Cut bread in 1-inch thick slices. Arrange in one layer in greased 9″ x 13″ x 2″ pan.

Beat eggs with milk, sugars, salt, and vanilla. Pour over bread.

Sprinkle with cinnamon.

Cover and refrigerate for 4 to 24 hours.

Uncover and dot with butter.

Bake at 350 degrees for 50 minutes.

Serves 6.

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1-1/2 cups flour
1 teaspoon salt
1/2 teaspoon baking soda
1 egg
1/2 cup plus 1 tablespoon granulated sugar
2 tablespoons butter, softened
2 tablespoons shortening
1/2 cup 1/2 & 1/2
1/2 cup milk
1/4 cup buttermilk
1/4 teaspoon vanilla

Combine flour, salt, and baking soda in a medium bowl. Stir to combine.

Lightly beat the egg in another medium bowl.

Add the sugar, butter, and shortening. Mix well with an electric mixer until smooth.

Add the 1/2 & 1/2, milk, buttermilk, and vanilla. Mix well.

Add the dry flour mixture to the wet mixture while beating. Mix until smooth.

Cover and chill overnight. You can use the batter right away if you like, but it tastes better after a 12-hour chill.

Rub a light coating of vegetable oil on a waffle iron. Preheat the waffle iron.

Leave the batter out of the refrigerator to warm up a bit as your waffle iron is preheating.

Spoon 1/3 to 1/2 cup of batter into the waffle iron. Cook for 3 to 4 minutes or until the waffles are light brown.

Makes 6 waffles.

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Lots of people say these pancakes taste like the ones at the International House of Pancakes. Try them and see!

I made these today and added about 3/4 cup of blueberries. They were wonderful!

1-1/4 cups all-purpose flour
1 egg
1-1/4 cups buttermilk
1/4 cup granulated sugar
1 heaping teaspoon baking powder
1 teaspoon baking soda
1/4 cup cooking oil
Pinch of salt

Preheat a fry pan over medium heat. Use a pan with a nonstick surface or apply a little nonstick spray.

Combine the ingredients in a blender or a mixer. Mix until smooth.

Pour the batter by spoonfuls onto the fry pan, making 5 inch circles.

When the edges of the pancake start to harden, flip the pancakes. Cook until golden brown.

Serves 3 or 4 adults.

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