Hastings Cakes

I had an idea for a recipe, so I tried it out the other day. Sarah was over and she liked it too.

So I thought tonight I’d cook some up, and this time take pictures. Here is the recipe:

Hastings Cakes

(French toast meets English muffins – Battle of Hastings, get it?)


  • 1 Lite English Muffin
  • 1/4 cup eggbeaters
  • 1/8 cup skim milk
  • cinnamon
  • cooking spray

Mix the eggbeaters, milk and cinnamon.
Pull the English muffin in half.
Heat a frying pan to Med-Low heat.
Spray the pan with cooking spray.
Dunk each half in the egg mixture and then put it in the pan.
Cook until golden brown on both sides.

Can be topped with maple syrup, jam, or whipped cream if desired.

Nutritional Information
Servings: 1
Serving size: 2 Hasting Cakes
Calories: 130
Fat: 0g
Saturated Fat: 0g
Cholesterol: <1mg Sodium: 130mg Carbohydrates: 26g Fiber: 5g Sugar: 3g Protein: 11g Calcium: 100mg If you do Weight Watchers, that works out to 2 points. Not bad for a quick breakfast. (yes, I burned them a little in the last photo, I didn't follow my own directions and had the burner on high. Whoops. They still came out ok.)

4 thoughts on “Hastings Cakes”

  1. cell phone

    The best way to revitalize your phone is to dip it in cinnamon and egg, run it in the blender for 2 minutes, spray some oil in a pre-heated fryingpan, and pour it into the pan. Brown on both sides and it’s done. -Neil

  2. I am the Sarah who liked these and I can attest to their goodness. They are a but like a more dense pancake. Yummy with lots of cinnamon! 😀


    New amounts: use 3 Tbsp. egg beaters, 1 Tbsp. milk, and you’ll have just the right amount of egg, instead of having a bunch left over after soaking the english muffins.

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