I think our fill-in-the-blank exercise on Instagram went pretty well last week. Sprinkle pancakes?! Apple coffee cake?! Spaghetti?! Okay that last one threw me a bit, but I would still dabble seeing as spaghetti is delicious. But what got me the most was the sincerity of joy that came across as we all jogged our memories a bit to revisit the weekend breakfasts of our childhood. I love how so many of you opened up about why the breakfast you remember most was the most special. For some of you it was because you knew if it was being made that it meant you were spending the morning together (your mom/dad/family of any kind), for others you knew it was a sign of love in your home. Preparing food for others is absolutely a type of love language (most definitely one of mine) and food itself it a powerful tool for memory. The smells, the tastes. They lock in “upstairs” somehow and can bring back such specific moments in a single whiff.
Of the many breakfasts I remember bouncing up and down in my seat about as a kid, I remember getting the most excited for french toast. Something about getting to douse my breakfast in maple syrup and then have permission to coat the top in a nice thick layer of powdered sugar really spoke to my sugar-loving-kid pallet ;). My mom was a sweetheart and a whiz in the kitchen, I feel so grateful for her taking the time to make weekend mornings a special time for my brother and I – cause I know we kept her energy levels pretty well drained. After our plates were licked clean, I remember my brother and I always looking up at my mom by the sink (probably doing dishes but I was completely oblivious) and saying, “one more?”. I can’t stop smiling. She always made us one more.
When Scott and I got married, I (unintentionally) stepped into my moms shoes. Saturday morning came, and Scott woke up to pancakes. It was the weekend, I said, this is what we do! A year later we bought a waffle maker, and our pancake Saturdays turned into waffle morning Sundays. It didn’t matter what we had going on in life, on one of those two days I was going to be making him something that got coated in syrup. I had yet to tackle my beloved french toast, however, afraid of failure thanks to my high standards from childhood. But after several tweaks over the past few weeks, I came up with a recipe I can stand behind! And even Scott said he would choose it over his most favorite pancakes. Believe me, that’s saying something. I wanted to keep the recipe ridiculously simple for people with busy mornings, and use ingredients I knew most everyone would have on hand. Add a little nutmeg come Christmas time and you’re in for an eggnog french toast treat ;).
What really changed my breakfast game a few months ago was a swapping out of pans. I had been using cast iron (which I still love) that I had to coat in coconut oil to keep any pancake or the like from sticking. Then GreenPan had reached out to me to try a set of their fry pans for some potential sponsored work. I was hesitant at first. I had just written an entire post to you outlining how I was going to be stepping back from sponsored work for a while to better “discover” myself as a cook, and therefore rely on your support through the affiliate links in the recipe sections of my posts + on my resource pages. (You stepped up to the plate in a major way, thank you for continuing to keep this site running. I appreciate you.) I decided to be honest with GreenPan and communicated this exactly. They not only were supportive of my decision and reasoning, but insisted on sharing their pans with me still. They seemed to really believe in what they were making, and were looking to partner with people who genuinely used and loved their pans everyday. I was really into this and pretty blown away by their down-to-earth-ness and sincere approach.
After a single use of their pans I remember opening my email inbox to write my wonderful contact at GreenPan (who graciously spent time with me on the phone beforehand discussing all things GreenPan, blogging, and life – it was pretty unreal and wonderful). I said something to the extent of these pans are pure magic! – and stick by this statement to this day. What makes them so wonderful? First off, they are non toxic and completely nonstick. It’s a special ceramic coating they developed and patented, paving the way for healthy non-stick cookware years ago and I can’t believe I am just now hopping on the Green-Pan-train. We now flip our pancakes in zero oil, and these french toasts? Yep. No oil used here either! I really value having that freedom. Plus simmering sauces, making stir-fries, any and everything comes straight off like pure magic.
This year is their ten year anniversary, and they have put together this beautiful set I’m sharing with you here to celebrate. It has a gorgeous bronze exterior and it comes in a set with a 10″ fry pan, 12″ fry pan with a lid, spatula, and cookbook too. Both the interior and exterior are non-stick, and thanks to the stainless steel handles they are oven safe as well! It’s at an incredibly reasonable price (see here), and to make things even sweeter, all of their fry pans are temporarily 20% off from the 15th to the 24th of this month on all their online retailers. This is such an amazing deal and I cannot recommend this company enough when it comes to healthy, high quality cookware. I hope you get to snag this set or a couple other pans (whatever suits your needs). And no matter which pans you use, I hope you get to enjoy this french toast with people you love soon. (Two words: berry sauce.)
Happy Friday, go weekend your hearts out. -xx
BERRY-LICIOUS BREAKFAST SAUCE & CINNAMON FRENCH TOAST
Makes 2 servings, multiply as needed.
1/2 cup raspberries
1/2 cup blackberries
1/2 cup blueberries
1/2 teaspoon vanilla extract
1/4 cup maple syrup
1/4 cup water
a good squeeze of fresh lemon juice
1 ripe, 8-inch banana (about 2/3 cup mashed)
1/2 cup plain plant milk (I used soy)
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
4 thick slices of sturdy bread (such as whole grain sourdough)
Make the sauce. Place berries in a blender container or food processor bowl. If they are frozen, allow them to thaw. Then add the remaining ingredients for the sauce and blend on high until smooth. Transfer to a small pot on the stove and bring to a simmer. Allow to reduce in size by half, whisking often, before removing to cool. Pour through a fine mesh sieve, pressing gently with the back of a spoon to help along. Strain twice for a smooth texture. Set aside in a glass jar on the counter to cool to room temperature before serving. Can refrigerate if made ahead of time.
Make the french toast. Heat a non-stick ceramic skillet over medium heat on the stove. (If using a different type of skillet, add a teaspoon or two of coconut oil to cook the toasts in so they don’t stick.) Combine the banana, plant milk, cinnamon, and vanilla in a blender and puree until smooth. Pour into a low-wide dish. Place a slice of bread in the batter, allow to sit for 30-60 seconds, flip, let sit again for 30-60 seconds, then transfer to the preheated skillet on the stove. Do not touch the bread for at least 5 minutes, then peak underneath to see if it has browned – and when it has, flip to cook the other side. Repeat with all 4 slices of bread and serve warm with a good smothering of the berry sauce (fresh berries too if you have them).
This post contains affiliate links (they are underlined for clarity). Purchases you make through these links will help fund the work I do here on Faring Well at no extra cost to you. Thank you sincerely for your constant love and support.
This post was sponsored by GreenPan. All words and opinions are my own, and I genuinely use these pans everyday. Thank you for supporting the work I do here on Faring Well by supporting it’s amazing sponsors.