Did you know that if you dunk your pandesal in eggs, milk and vanilla and then fry them in a buttered non-stick skillet, they could be the most aromatic thing that could happen to you first thing in the morning?
Holy heck! How did I not know that this was a life option?
This is how this post is supposed to start. And then I talk about my facial hair…
How I have too much facial hair that my eyebrows look like those of Harry monster in Sesame street.
But overnight, this post disappeared on me.
Yup. I seem to have a hosting problem which I need to fix this supposed-to-be most relaxing day of the week!
So with the most peaceful photo of the maple syrup being poured into these deliciously flavored pandesals, I have to bid adieu.
I do love you. Thank you for listening to my rants.
I promise to be back with another delicious pandesal recipe.
- 10 pandesals cut in half
- 2 eggs
- ⅔ cup milk
- ¼ teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- salt to taste
- maple syrup
- Beat together egg, milk, salt, your choice of spices and vanilla.
- Heat a lightly buttered griddle of skillet over medium-high flame.
- Dunk each slice of bread in egg mixture, soaking both sides. Place in pan, and cook on both sides until golden.
- Make sure it’s toasty
- Serve with maple syrup
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