Special Pancakes (Batter Cakes)

1. 1

   Using a serrated knife, trim the crusts off the bread & then cut the bread into 1/2 inch cubes.

2. 2

   In a large bowl, combine the bread cubes, flour, sugar and baking powder.

3. 3

   In a separate bowl, whisk together the milk & eggs, then stir in the melted butter. Add to dry ingredients, stirring to blend.

4. 4

   Let mixture stand for 5 minutes.

5. 5

   Stir mixture well, breaking up some of the cubes.

6. 6

   Heat large non-stick griddle or skillet over medium heat (I use 300-350u00b0 on my old electric griddle).

7. 7

   Lightly brush the griddle with vegetable oil (I use a paper towel folded several times to spread the oil evenly onto the griddle.) Non-stick cooking spray can be substituted but I have found we prefer to use the light film of oil because it really adds to the outer color & texture of the pancake.

8. 8

   Pour a scant 1/4 cup batter onto the griddle. Adjust the heat to medium-low and cook until the bottoms are lightly browned.

9. 9

   With a large spatula, carefully flip the pancakes over to brown the other side. Repeat til all the batter is used up. Serve with syrups or jams of your choice.

* Per serving · 4 servings · Values may vary.

No additional tips available.