Yes, you read that right and no, I’m not kidding.
When we were in San Fransisco last summer,we ate an awesome restaurant called Zazie. We actually ate there twice – it was that good. On our first visit, we were very lucky as their special of the day was bread pudding pancakes. Brette did not hesitate and ordered them immediately. Boy am I glad he did, as I have benefited from his obsession with those pancakes.
Brette was on a mission to make his own version of these pancakes and I have been a very willing taste tester. He found a recipe on good ole’ Epicurious, but made some changes that turned out to be the key to the success of these pancakes. First, the recipe called for plain white bread, not a staple in our house. We happened to have a loaf of cinnamon bread (homemade by my wonderful mother) and it added such a nice flavor. We’ve stuck with it ever since. The last time, we used this bread:
The other change we made was the milk. The recipe called for whole milk but because buttermilk is used quite often in pancakes and baked goods, we thought that would be a nice addition. And it was! I think it adds a really nice tang. However, if you don’t have buttermilk, regular milk will work just fine.
So, right out of the gate on his first try, Brette made amazing bread pudding pancakes. He’s made them a few times since and it has become a family favorite. They are amazing and perfect for a lazy weekend morning with a big pot of coffee. If you are so inclined, fruit and bacon are a wonderful accompaniment.
Brette’s Bread Pudding Pancakes
adapted from bon appetit
- 3/4 cup all purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 7slices cinnamon bread, crusts trimmed, cut into 1/2-inch pieces
- 2 cups buttermilk
- 2 large eggs, beaten to blend
- 3 tablespoons butter, melted
- 2 tablespoons (or more) butter
- Maple syrup
Preheat oven to 300°F (if you plan on serving them all at the same time. If you’d rather eat as you go, you can skip this step). Melt 2 tablespoons butter in heavy large skillet over medium heat. Drop batter by 1/4 cupfuls into skillet. Cook pancakes until bubbles form on surface and bottoms are brown, about 2 minutes. Turn pancakes over; cook until cooked through and brown on bottom, about 2 minutes longer. Transfer to baking sheet. Keep warm in oven. Repeat with remaining batter, adding more butter to skillet as needed. Serve pancakes with syrup.
Do you have a favorite pancake recipe or place to go for pancakes? I am always on the lookout – they are my favorite breakfast food.