Bread crumb pancakes recipe
Bread Crumb Pancakes recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
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- 1-1/2 cups fine, fresh white bread crumbs (Use a home-style white like Pepperidge Farm.)
- 1-1/2 cups milk
- 2 Tablespoons butter
- 1/2 cup all-purpose flour
- 4 teaspoons baking powder
- 2 eggs, lightly beaten
The night before, scald the milk, melting the butter in the milk. Pour milk over the bread crumbs, cover, and let stand until morning. When ready to bake, sift the flour and baking powder together and stir into the crumb mixture along with the eggs. Use a 1/3 cup measure to pour batter onto a hot, buttered griddle. If desired, sprinkle a few fresh or frozen blueberries or raspberries on each cake before turning. Serve with maple syrup.
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