Bread Pudding Pancakes

1. 1

   Place bread in a medium bowl.

2. 2

   Combine milk and egg in a small bowl and whisk to combine. Pour over bread and stir gently to coat.

3. 3

   In another small bowl, combine next four ingredients - flour through salt - and stir to combine. Add to bread mixture and stir. Let stand 15 minutes.

4. 4

   To make the pancakes; melt 2 teaspoons of butter in a large skillet over medium heat until bubbling. Stir batter, then scoop 1/3 cupfuls into skillet. Cook until bottoms are golden and bubbles start to form on the top - 2 minutes or so. With a thin spatula, carefully flip pancakes. Cook another 2 to 3 minutes, or until golden and cooked through.

5. 5

   Transfer to serving plates and serve with warm syrup.

6. 6

   In the meantime, make the syrup. Add all syrup ingredients to a small saucepan over medium heat and bring to a low boil. Boil and stir until sugar has dissolved and syrup coats the back of a spoon. Remove from heat. (If this cools too much before your pancakes are finished, just reheat it for a minute or two.) When you're about to eat, transfer syrup to a small pitcher.

No additional tips available.