Poor Knights (Arme Ritter)

This is a variation of French Toast.  Here is a German and English version:

http://www.thegermankitchen.com/index.php/recipes/2009/03/armer-ritter-poor-knights-recipe/

http://www.greatbritishkitchen.co.uk/recipebook/index.php?option=com_rapidrecipe&page=viewrecipe&recipe_id=824

I have a slightly different version that I found in an old (1970s?) German cookbook:

Trim the crust from several slices of slightly stale bread and dip in a thinned pancake batter.   I usually thin the batter with an extra egg and brandy and allow each slice to soak a few seconds.  The batter never covers as many slices of bread as I expect.  Fry them in about a 1/2" of oil (and in a cast iron skillet ) until golden brown and batter on the edges is done. 

You can butter and sprinkle with powdered sugar.  Serve with jam or syrup. 

I made a batch of Poor Knights this Sunday (since this forum brought it to mind.)  I used a multi-grain pancake batter that was not bad at all.  My wife reminded me that Arme Ritter could also be translated to "rusty knight" and that the mottled brown reminded her of rusty armour.   I had not thought of it that way before. 



(I never let my armour get rusty.  )

TasunkaWitko wrote: karl - that looks really good ~ i think i see some in my near future on a weekend morning!

http://forums.armourarchive.org/phpBB3/viewforum.php?f=1  or did you mean the food? 

I see some stuffed ones.  I have not stuffed Poor Knights or French Toast before; how might you fill them with jam or such?  http://t3.gstatic.com/images?q=tbn:ANd9GcSGYxXomCP-0gzIKYrgCXNwWqXrdGLYeuspYJSc0s_hKMY6wHQBcOEGKP7IZg



I also had not thought of this before and I have all sorts of old cast iron and new waffle irons around (for once not because of my OC collecting):http://t2.gstatic.com/images?q=tbn:ANd9GcQcPNbk5fC61qeQHVVEowTvLDxv9WNERS7LYKPr_pvEh6J-78S9-fIpr8782w