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Bread Pudding Pancakes

Source of Recipe


Bon Appètit, April 1998






List of Ingredients



• 3/4 cup all-purpose flour
  
• 2 Tbsp sugar
  
• 1 Tbsp baking powder
  
• 1/2 tsp salt
  
• 7 ounces (about 7 slices) firm white sandwich bread, crusts trimmed, cut into 1/2-inch pieces
  
• 2 cups whole milk
  
• 2 large eggs, beaten to blend
  
• 3 Tbsp butter, melted
  
• 2 Tbsp (or more) butter
  
• Maple syrup or fruit syrup
  






Instructions



1. Stir flour, sugar, baking powder and salt in a small bowl to blend. Place bread in large bowl and add milk. Let stand until bread is very soft and beginning to fall apart, stirring mixture occasionally, about 15 minutes.
   
   
2. Add flour mixture to bread mixture and blend. Mix in eggs and 3 tablespoons melted butter. Let batter stand 15 minutes.
   
   
3. Preheat oven to 300º F. Melt 2 tablespoons butter in heavy large skillet over medium heat. Drop batter by 1/4-cupfuls into skillet. Cook pancakes until bubbles form on surface and bottoms are brown, about 2 minutes. Turn pancakes over; cook until cooked through and brown on bottom, about 2 minutes longer. Transfer to baking sheet. Keep warm in oven. Repeat with remaining batter, adding more butter to skillet as needed. Serve pancakes with syrup.
   
   Makes 14 pancakes.