BREAD PANCAKES
These bread pancakes offer a unique and comforting twist on traditional pancakes, utilizing stale bread for a budget-friendly and delicious breakfast. The combination of soaked bread, eggs, and baking soda creates a fluffy and slightly tangy pancake with a satisfying texture. Serve them with your favorite toppings like maple syrup, fresh fruit, or a dollop of whipped cream for a delightful start to your day.
Ingredients
- 4 slices Stale bread (Quantity estimated (not specified in original recipe))
- 1 cup Buttermilk (or milk + 1 tablespoon lemon juice/vinegar) (Originally sour milk. Substituted with buttermilk for modern preference.)
- 1/2 teaspoon Salt
- 2 large Eggs
- 2 teaspoons Baking soda
- 2 tablespoons Hot water (Quantity estimated (not specified in original recipe))
- 1/2 cup All-purpose flour (Quantity estimated (not specified in original recipe))
Instructions
- 1Place the stale bread in a bowl and pour the buttermilk over it. Let it soak overnight, or for at least 8 hours, until the bread is completely softened.
- 2In the morning, mash the soaked bread with a fork until it forms a relatively smooth mixture. Add the salt, eggs, and baking soda. Dissolve the baking soda in the hot water before adding it to the mixture. Stir well to combine.
- 3Gradually add the flour to the mixture, stirring until the batter reaches a pancake-like consistency. The batter should be thick enough to hold its shape when poured onto a hot griddle.
- 4Heat a lightly oiled griddle or frying pan over medium heat. Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through. Serve immediately.