BREAD PANCAKES

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

1. 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.
2. 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.
3. 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.
4. 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.