Fluffy, soft, fresh breadcrumbs are a very useful thing. These pancakes are super simple, and an excellent use of the last 2 or 3 slices of our yummy sourdough bread. You do need to have a good blender or food processor to make the crumbs.
Bread Crumb Pancakes
1 1/2 cups fresh bread crumbs (2-3 slices, see note below)
1 1/2 cups milk
2 tbsp. butter
1/2 cup flour (all-purpose or whole wheat)
1/2 tsp. salt
2 tsp. baking powder
- Put the crumbs in a mixing bowl. Heat the milk and butter until the butter melts. The milk will be hot. Pour over the crumbs and allow to rest for 5 minutes.
- Beat the eggs into the soaked crumbs; then stir in the flour, salt and baking powder. Don’t beat after adding the flour; it could make the pancakes tough.
- Let batter rest 5 minutes while you preheat a griddle on medium, grease lightly if you like. Pour a scant 1/4 cup batter on the hot griddle and cook until the top is covered with bubbles and the edges start to dry. Flip and cook another minute or so, until golden.
- Serve hot.
- A food processor is the easiest way to make the crumbs. Tear a few slices into large chunks and whizz until finely chopped. You may be able to use a blender, depending on how soft your bread is and what kind of blender you have. Tear the bread into smaller chunks, and whizz until finely chopped. If you don’t feel like dragging out another appliance, you can probably even chop the bread with a knife or tear it into small pieces — since you will be soaking it in hot milk, just whisk briskly once it’s soft to break up the bread further.