The name "invert sugar" is a chemical reference - in the process of making it, the optical rotation of the solution changes.
As for me, I love both pancakes and waffles, but have a particular weakness for French Toast, as I had a really hard time getting it when I grew up.
Also, I grew up learning that the difference between a flapjack and a pancake was that several pancakes would fit onto the bottom of the skillet, while a flapjack covered the whole bottom.
I got that from the Wikipedia page, I just thought it was a funny image. I'd rather have had a picture of a commercial sugar cylinder turned on its top, but my patience failed me, so I just took a pic from the first page of Google search, flipped it upside down and put it back up on my Flickr. Don't ask me why I had nothing better to do for that five minutes…
Also, I grew up learning that the difference between a flapjack and a pancake was that several pancakes would fit onto the bottom of the skillet, while a flapjack covered the whole bottom.
Nice definition, but I guess it really depends on how big your skillet is. (I'm pretty sure ours is square, which makes me really want a flapjack made on it.)
Opposite here, We had French Toast all the time, but the first time I had really good Waffles was when I learned to make them myself. Once you get a good recipe down it's all about the toppings, and that's when the fun starts.
My favorites are the aforementioned Pancakes with cheese appples and bacon, Blueberry Pancakes with crushed raspberries and whipped creme, and if you can get really fresh berries waffles with fresh berries are the best, it doesn't need anything else. I don't go much past syrup with French Toast, a good Maple syrup goes a long way.
You can do Chocolate with French Toast though, it works better than Pancakes or Waffles (unless it is Ice Cream and Waffles)
Am I right in thinking savoury French toast isn't really a thing in the US?
Not that I've ever heard, though I'm no expert. The french toast recipie I know of involves cinnamon, which is pretty much exclusively used in sweets. (And breakfast is normally the only meal in which sugar isn't restricted to the desert course, barring the occasional brown-sugar glaze on a baked ham, or pizza with pineapple on it.)
I totally use cinnamon in savoury dishes quite often. It's quite common in Greek cuisine, for example - a good moussaka should definitely have cinnamon. Most of my (Indian-type) curries/rice dishes and pretty much all of my Chinese dishes also have some.
I'm a big fan of cinnamon.
But anyway, we totally do savoury French toast here. It's often referred to as "eggy bread" but it's the same thing, just without the sugar/syrup/cinnamon.
And now I'm thinking about Welsh rarebit. Which is delicious. And now I'm hungry!
What goes into a savory french toast? Would love to try it.
I just put butter on my waffles and pancakes.
I think the montecristo sandwich is the only savory use of French Toast I've ever seen here in the state.
I love those things
OMG, monte cristo.....so good.
Sourdough pancakes with maple syrup and butter. Bacon to the side, and coffee. Better than crushing your enemies, and seeing them driven before you.
I make a bread pudding with cinnamon and a little sugar. My kids undersand it is my lazy way of cooking French Toast.
Either are good, but if any of you dare put fake maple syrup on your delicious-fluffly-dessert-for-breakfast-meals then you shall suffer a fate worse than death!
Real Maple Syrup from Canada, (stereotypes for the win!) or gtfo
But nothing tops the lamentations of their women.
Did this community ever get wind of the Great Maple Syrup Heist of 2012? (I think that was the year, maybe 2011 instead.)
I think I remember seeing something about that.
Have you heard of the Boston Molasses Disaster of 1919?
@Evisioner:
That heist was crazy. I mean, it depelted a lot of our resources. No one would very risk their life stealing Mrs. Buttersworth's crap.
Also :http://www.canada.com/montrealgazette/news/montreal/story.html?id=8edfec25-eb94-4549-90d6-2ae987ffea7d
We canuckleheads take our delciousness seriously.
I make Protein Pancakes quite often; they are quite healthy, great for after a workout, and absolutely delicious.
Put it all in a blender to give it a batter consistency. Fry on the stove like you would normal pancakes. Cover in whatever toppings you wish; I prefer a bit of blueberry syrup or some peanut butter, but if the whole "healthy" thing doesn't do it for ya, this is where it's completely acceptable to lather them in enough maple syrup to drown a baby.
I make French Toast with eggs, milk, and cinnamon. No sugar until the syrup hits.
My grandma, an now mom, make badass fluffy pancakes with buttermilk. Oh god they are good....
For really fluffy pancakes you have to go back to when they beat the egg whites before mixing them in. Takes longer, but it is worth it. Same thing with Waffles.
What are you, a time-traveler? 