Bread pudding pancakes

Yield: 14 Servings

Measure Ingredient
¾ cup All-purpose flour
2 tablespoons Sugar
1 tablespoon Baking powder
¼ teaspoon Salt
7 \N White bread slices; cut into 1/2\" cubes
2 cups Whole milk
2 larges Eggs; beaten slightly
3 tablespoons Butter; melted
\N \N Butter
\N \N Syrup
½ teaspoon Cinnamon
¼ teaspoon Ground Nutmeg

Stir flour, sugar, baking powder, cinnamon, nutmeg, and salt in 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. Add flour mixture to bread mixture and blend. Mix in eggs and 3 tablespoons melted butter. Let stand 15 minutes.

Preheat oven to 300 F. Melt butter in heavy large skillet over medium heat.

Drop batter by ¼ 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 bootom, about 2 minutes longer. Transfer to baking sheet. Keep warm in oven. Repeat with remaining batter, adding more butter to skillet as needed. Serve with syrup.

NOTES : The spices are my additions, made so that these are a little more interesting. Dana ate quite a few of these, and she is a very picky eater.

Recipe by: Bon Appetit, 4/98, pg 136 Posted to TNT Recipes Digest by Eric Poling <epoling@...> on Apr 05, 1998

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