BSA Troop 31

Nashville, Tennessee

“It is far better for a scout to eat a burned pancake that he cooked himself than to eat one perfectly prepared by an adult.”
William W. Stifler, Troop 31 Scoutmaster, 1957-1964

“Even the burned parts taste good.”
Hicks Woolwine, Troop 31 Eagle Scout

French Toast

(Serves 8)

Ingredients:

8 Eggs
2 cups Milk
1/2 teaspoon Salt
16 slices Bread
Butter, Syrup, Jelly or Powdered Sugar

Directions:

1. Place eggs, milk and salt in a bowl and mix thoroughly.
2. Dip slices of bread in the batter mix.
3. Place on hot griddle and turn once to brown each side.
4. Serve hot with butter, warm syrup, jelly or powdered sugar.

Variation:

Add cinnamon to batter.