Camp Kitchen: Peggy’s Puffy French Toast

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Excavating the basement the other day, I came across a stash of grandma’s old recipe cards. Talk about a treasure trove! Here’s one of grandma’s breakfast staples. Add some fruit, granola, or yogurt and you’ll be fueled up and ready to tackle any trail!

This recipe doubles or triples nicely. Just sayin’.

Peggy's Puffy French Toast

A light and tasty rendition on a breakfast staple, this was Grandma's delicious way to greet a new day.

Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes


  • 1/2 cup flour
  • 1/2 cup milk
  • 3/4 tsp. baking powder
  • 1/4 tsp. salt Optional
  • 4 to 6 slices bread White bread is best, altho any type will do.


  1. Sift flour with baking powder and salt.

  2. Stir in milk and egg. Beat well.

  3. Dip bread in batter and fry in hot fat or butter, 1/4 inch deep, until golden brown.

  4. Keep hot in oven. Serve with maple syrup.

Recipe Notes

Homemade maple syrup:


1/4 cup brown sugar,

1/4 cup white sugar,

1/4 cup water,

1/4 tsp. mapleline flavoring


Combine brown sugar, white sugar and water and bring to a boil. Simmer for one to two minutes. Add flavor.

That's it!