How do I make pancakes, French toast, grilled cheese or any other breaded food?
For each of these there are different ways of approach. First, French Toast: Ultimately you will want to put your chosen bread pieces out overnight to stale. This dries them out and enables them to absorb more of your egg mixture. You can use regular sliced bread, but sliced sourdough or other bakery breads will add more texture. Slice them about 3/4 of an inch thick.
2. Pancakes: your batter cannot be runny. If it is, put more dry ingredients in it. You will want to stir with a fork till completely mixed and then let it sit. It will "fluff" up a little and you will know it is ready to go into your pan. When the pancake is ready to be flipped, it will have little holes formed on the top. You will know it when you see it. For both Pancakes and French Toast, you will want the pan to be on Medium high Heat and a water drop to "dance" in the pan. If you are using a stainless steel bottom pan, a little bit of oil will help the food to not stick.
3. Grilled Cheese is a art form. Butter the one side of the bread, layer the cheese or cheeses. I like to use at least two different types. Maybe a form of cheddar with some shredded mozzarella or a little swiss for kick. To make sure the cheese melts without burning your bread, the heat must be on a medium low. Patience is the key here. You should be able to keep the sandwich on the heat for at least 2 minutes per side. I don’t salt my bread but I know a lot of people who do. The choice is yours.
4. As for other breaded, fried foods. There are many and each has at least 2 different approaches. For instance, you would not fry shrimp for the same amount of time as chicken, or use the same batter process.