easy like Sunday morning

We're in the habit of having French toast for breakfast on Sunday mornings, and I've hit upon a way to get it on the table pronto: I make the batter the night before by first mixing together the dry ingredients, whisking them together with the eggs to make a slurry, then adding the (soy) milk and stirring it all up.  Mixing the dry ingredients together first and then into the eggs to make a slurry helps keep them in suspension, rather than falling to the bottom of the batter.  Something about having the night to think things over together as a batter elevates the end result to a higher level of delectability.  Fret not, though -- it's still fabulous made and cooked immediately if the craving doesn't strike until the morning.

This way, when we get home from Mass and everyone is hungry (though we do try to eat a little something beforehand, as this helps Mass go better for everyone), all I have to do is slice the bread and heat up the griddle.  Voila!

Daylight Savings Time begins overnight.  This always throws us for a loop, so here's hoping some yummy vittles will help us adjust...  I'm willing to wager the lass will out-eat her brothers.

photo credit: my talented beloved