I was watching one of the channels devoted to all things food and saw some bread pudding pancakes from South Port Grocery. They sounded great and I wanted to try a home version. Their version comes with a vanilla custard and cinnamon butter and I chose to just make a version of the cinnamon butter as I was just making this for two and didn't want to go too crazy. I changed the proportions and added some vanilla and this is my version.
Bread Pudding Pancakes
5 slices bread, cubed. Stale is better
1 cup whole milk or half and half
1/2 cup flour
1 Tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon vegetable oil
1/2 teaspoon vanilla
1 Tablespoon butter
Place the cubed bread in a large bowl and cover with the milk. Let it stand for 10 or 15 minutes until it starts to break apart. Stir it once or twice.
While the bread is soaking, place the flour, sugar, baking powder and salt in a medium bowl and mix with a fork.
Place the egg in a small bowl with the oil and vanilla and whisk until blended.
Add the flour to the bread and mix well. Mix in the egg until it is well blended.
Melt the butter in a large pan or a griddle. Cook the pancakes over medium heat for 3 or 4 minutes on each side.
Serve with cinnamon butter and a wee bit of syrup for those who wish to indulge.
4 Tablespoons butter, softened
3/4 teaspoon cinnamon
1 Tablespoon powdered sugar
Place the softened butter in a small bowl. Add the cinnamon and the sugar and stir briskly to mix.
Place the butter in the refrigerator until ready to serve. Add a medium scoop of butter to the pancakes.