Tuesday, December 27, 2011

Sourdough-Bread Pudding Pancakes


I was browsing through some food blogs, and this one caught my eye.  Its a cross between pancakes and bread pudding.  Genius, right?  I made these for a Sunday breakfast one lazy morning, and they were SO good.  My mom couldn't get over how delicious they tasted.  The reason they taste like bread pudding is because you soak bread pieces in the batter.   I thought this would cause the pancakes to be kind of soggy, but they weren't at all. The center is moist - like bread pudding, but definitely not raw or doughy (gross!). This is because you cook them at a lower setting than normal pancakes, so that everything cooks through evenly.  The last thing you want is a burnt pancakes that's wet in the middle. Ew. These wonderful creations are also very fluffy in texture due to the whopping amount of baking powder (who wants flat pancakes??).  The only thing I know that will make me not like pancakes is if they're flat.  The sauteed apples then take these pancakes over-the-top...add a dollop of butter and a big splash of maple syrup, and you'll be in heaven.  I used to think you had to have an occasion to have bread pudding, but breakfast?  That happens every day! 

Yield: 8-10 pancakes
Adapted from A Cozy Kitchen

3/4 cup all-purpose flour
2 tablespoons white sugar
1.5 tablespoons baking powder
1/2 teaspoon salt
7 ounces (about 7 slices) firm white sandwich bread, torn into 1/2 inch pieces
2 cups milk
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
2 large eggs, lightly beaten
3 tablespoons butter, melted, plus more for greasing

1 apple 
Maple Syrup

1. Stir flour, sugar, baking powder and salt in small bowl to blend. 
2. Place bread in large bowl and add milk, vanilla extract and cinnamon. Let stand until bread is very soft and beginning to fall apart, stirring mixture occasionally, about 15 minutes. 
3. Add flour mixture to bread mixture and blend. Mix in eggs and 3 tablespoons melted butter. Let batter stand 15 minutes.
4. While it's sitting, cut up an apple into thin slices and place in a medium skillet.  Add a little butter, cinnamon and a dash of sugar and salt and toss. Cook for 2-4 minutes, or until soft.  Keep warm while making pancakes.
5. Preheat a griddle to a medium low setting (about 325 degrees).  Grease with butter.  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. Repeat with remaining batter, adding more butter to skillet as needed.

Serve pancakes with a dollop of butter, pure maple syrup, and sauteed apples.

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