You'll want sturdy and/or stale bread for these - fresh sandwich bread will disintegrate with the soaking and stirring, and you'll end up with thick, doughy pancakes that don't much resemble bread pudding. I imagine raisin bread or leftover cinnamon buns would be pretty heroic too. Leave any crusts on.
Makes: Makes about 6 pancakes.
3 thick slices of crusty bread or more of sandwich bread, torn into chunks (you'll need about 4 cups -I mixed the lot up in one of those big Pyrex measuring cup bowls, which made it easy)
2 1/2 cups milk
1 tsp. vanilla
2 large eggs
3 Tbsp. melted butter or canola oil
3/4 cup all-purpose flour
2 Tbsp. sugar
2 tsp. baking powder
1/4 tsp. salt
1In a large bowl, toss bread chunks with cinnamon and pour milk and vanilla overtop. Let stand, stirring once or twice, for about 15 minutes, until the bread has absorbed much of the milk.
2In a small dish, stir together the eggs and butter or oil and stir into the bread mixture. Stir together the flour, sugar, baking powder and salt and add to the wet ingredients; stir just until combined.
3Preheat a heavy skillet and spray with nonstick spray or drizzle with oil. Reduce heat to medium-low. Drop about 1/4 of batter at a time onto the skillet, spreading it out a little with a spatula if it's too thick to do it itself. Cover with a lid and cook for a few minutes, until the bottom is golden and the pancake starts to look dry and bubbly around the edges. Flip, cover and cook until the other side is golden and the pancakes are cooked through. Repeat with remaining batter, keeping pancakes warm in a 250°F oven if you need to.
4Serve warm, with sauteed bananas and/or maple syrup.