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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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A neat twist on a traditional pancake and a very thrifty way to use up stale bread. From the Mississippi Valley Chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
3/4 cup dry breadcrumbs, packed |
1/2 cup water, boiling |
3/4 cup flour, sifted |
1 1/2 teaspoons baking powder |
2 teaspoons sugar |
1/2 teaspoon salt |
1/2 cup milk |
2 tablespoons butter, melted |
1 egg, beaten |
Directions:
1. Soak bread crumbs in boiling water while assembling the other ingredients.
2. Mix and sift together flour, baking powder, sugar and salt.
3. Combine milk, melted butter and egg; stir into dry ingredients.
4. Add moistened bread crumbs to the batter and drop by spoonfuls onto a hot, greased griddle; cook until underside is golden brown and top is full of bubbles.
5. Turn and brown on other side.
6. Serve hot with butter and syrup.
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