Bread Crumb Pancakes

  • 1-1/2 cups fine, fresh white bread crumbs (Use a home-style white like Pepperidge Farm.)
  • 1-1/2 cups milk
  • 2 tablespoons butter
  • 1/2 cup all-purpose flour
  • 4 teaspoons baking powder
  • 2 eggs, lightly beaten

The night before you want to make the pancakes, scald the milk, melting the butter in the milk. Pour milk over the breadcrumbs, cover, and let stand until morning. When ready to bake, sift the flour and baking powder together and stir into the crumb mixture along with the eggs. Use a 1/3-cup measure to pour batter onto a hot, buttered griddle. If desired, sprinkle a few fresh or frozen blueberries or raspberries on each cake before turning. Serve with maple syrup.

  • Yields: 4 servings
  • Preparation Time: about an hour, not counting the setting overnight