3/4 c All-purpose flour
2 tb Sugar
1 tb Baking powder
1/4 ts Salt
7 White bread slices; cut into
-1/2″ cubes
2 c Whole milk
2 lg Eggs; beaten slightly
3 tb Butter; melted
Butter
Syrup
1/2 ts Cinnamon
1/4 ts 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 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 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.
Yields
14 Servings