Bread Pudding Pancakes
- Preparing Time: -
- Total Time: -
- Served Person: Makes 14 pancakes
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 2 tablespoons sugar
- 3/4 cup all purpose flour
- 2 cups whole milk
- 3 tablespoons butter, melted
- 2 large eggs, beaten to blend
- Carbohydrate 16 g(5%)
- Cholesterol 41 mg(14%)
- Fat 6 g(10%)
- Fiber 1 g(3%)
- Protein 4 g(9%)
- Saturated Fat 4 g(18%)
- Sodium 176 mg(7%)
- Calories 139
Preparation Stir flour, sugar, baking powder 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 batter stand 15 minutes. Preheat oven to 300°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.
Preparation Stir flour, sugar, baking powder 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 batter stand 15 minutes. Preheat oven to 300°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.
