MUFFINS, PANCAKES AND FRENCH TOAST | 177 In a shallow bowl, wide enough to hold a piece of bread, whisk together the milk, cornstarch, ground flaxseeds, baking powder, cinnamon, maple syrup and vanilla. Mix to combine. Whisk the batter again right before dipping bread, as the cornstarch will settle to the bottom of the bowl. Heat enough margarine and oil to coat the bottom of the skillet over medium-high heat. Dip each side of the bread in the batter and let soak for about 10 seconds, then add the bread to the pan and cook for 2-3 minutes on each side, until golden brown. Add more margarine/oil to the pan as needed in between pieces of bread. Serve with maple syrup. Paris 1999 welcoming Lior with Mishmish the dog
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