This is Andrew. Actually this is Andrew after you mention the words "bread pudding". It's also his face when you mention that somewhere serves breakfast anytime. So when I read about Bread Pudding Pancakes, I knew it was an opportunity to see this smile.
When I first saw the recipe it seemed to be missing some of the fringe benefits of bread pudding so I added raisins, raisin bread (rather than plain white bread) and vanilla to it. I also added an extra kick of cinnamon. If you're not a huge cinnamon fan, I would suggest skipping it. Other fun bread could be used instead of raisin and the person I got the recipe from added dried cherries rather than raisins. So there's a lot of wiggle room.
Bread Pudding Pancakes
Source: Adapted from Bon Appétit (Makes 14 pancakes)
¾ cup all purpose flour
½ tsp. cinnamon
2 tablespoons sugar
1 tablespoon baking powder
½ teaspoon salt
7 ounces (about 5 slices) firm raisin bread, crusts trimmed, cut into 1/2-inch pieces
¼ cup raisins
1 tsp. vanilla extract
2 cups whole milk
2 large eggs, beaten to blend
3 tablespoons butter, melted
2 tablespoons (or more) butter
Maple syrup or fruit syrup
Stir flour, sugar, baking powder, cinnamon and salt in small bowl to blend. Place bread, vanilla and raisins 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.
So the overall effect is a breadiness in the pancake texture? Interesting! It also seems heartier -- like they would keep better in the oven while you finish off the batch. (I never end up eating with my guests when I make pancakes because I think they suffer in the oven.)
ReplyDeleteHow crusty/chewy of a bread could you use, do you think?
The raisin bread I used is a pretty hearty bread and the original recipe calls for a dense bread.
ReplyDeleteThe overall texture is well rather bread pudding like. They don't seem to wilt like regular pancakes. They're a little delicate while in the pan but seem to hold up well after they get out. And I didn't seem to have the problem I can sometimes have of them browning before they're done in the middle.
I didn't keep them in oven b/c we had bacon cooking in the oven.