Jammy Pancake French Toast

Serves 4 to 6, Prep and Cook 35 mins

60cm long French baguette ¾ cup apricot jam 200g container Original

Pancake Shake

3 eggs, lightly beaten

1 cup milk

50g unsalted butter, chopped ¼ cup vegetable oil Vanilla ice-cream and sliced

seasonal fruit, to serve

1 Using a large serrated knife, trim one end from baguette. Cut diagonally into 2cm-thick slices.

2 To make sauce, place jam and ¼ cup water in small saucepan. Stir over a medium heat until melted and hot. Remove. Cover to keep warm. 3 Place pancake mix into a large bowl. Make a well in the centre. Add eggs and milk. Whisk until smooth.

Pour into a large, shallow dish.

4 In two batches, place baguette slices into pancake mixture. Stand for 2 minutes. Turn over and repeat until soaked. Remove.

5 Heat half the butter and oil in a large, non-stick frying pan over a medium heat until butter starts to foam. Add half the baguette slices. Cook for about 2 minutes on each side, or until golden brown. Transfer to an oven tray lined with baking paper. Keep warm in a slow oven (150C).

6 Wipe pan clean. Repeat with remaining baguette slices, pancake mixture, butter and oil.

7 Serve warm with icecream and sliced fruit. Drizzle with warm sauce.