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Bread Pancakes
5.5 oz (about 1-1/4 C) leftover white bread
3/4 C milk (more or less depending on batter consistency)
3 TBS sugar
2 eggs
1/2 tsp. baking powder
Pinch of salt
1/4 C blueberries or raisins (optional)
Vegetable oil
Chop leftover white bread; add the chunks to a food processor. Pulse a few times to chop the bread into small crumbs. Add milk; blend the bread and milk into a crumbly but moist mixture. Add the sugar, eggs, baking powder and a pinch of salt to taste. Blend the mixture for about twenty seconds, or until the batter is smooth and rather thick. Stir in the blueberries or raisins, if desired. Drizzle a few drops of vegetable oil in a skillet over medium heat. Using a ladle or large spoon, drop batter into hot oil (quantity of batter depends on the size of pancakes desired). Cook the pancakes for about two to three minutes on each side, or until golden in color. Place cooked pancakes on a plate and cover with aluminum foil to keep war. Repeat process with remaining batter, adding more vegetable oil as needed. Serve. Suggestion: Top pancakes with jam or syrup if desired.
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