Bread Pudding Pancakes

• For the pancakes:
• 4 ounces day-old sourdough bread, crusts removed and cut into 1" cubes
• 1 cup whole milk
• 1 egg
• 1/3 cup white whole wheat flour (or all purpose if you prefer)
• 1 tablespoon natural cane sugar
• 1/4 teaspoon fine sea salt
• butter for cooking
• For the syrup:
• 1/3 cup packed, dark brown sugar
• 2 tablespoons water
• 2 tablespoons butter
• 1 pinch salt
• 1/4 teaspoon real vanilla extract

1. Place bread in a medium bowl.
2. Combine milk and egg in a small bowl and whisk to combine. Pour over bread and stir gently to coat.
3. In another small bowl, combine next four ingredients - flour through salt - and stir to combine. Add to bread mixture and stir. Let stand 15 minutes.
4. To make the pancakes; melt 2 teaspoons of butter in a large skillet over medium heat until bubbling. Stir batter, then scoop 1/3 cupfuls into skillet. Cook until bottoms are golden and bubbles start to form on the top - 2 minutes or so. With a thin spatula, carefully flip pancakes. Cook another 2 to 3 minutes, or until golden and cooked through.
5. Transfer to serving plates and serve with warm syrup.
6. In the meantime, make the syrup. Add all syrup ingredients to a small saucepan over medium heat and bring to a low boil. Boil and stir until sugar has dissolved and syrup coats the back of a spoon. Remove from heat. (If this cools too much before your pancakes are finished, just reheat it for a minute or two.) When you're about to eat, transfer syrup to a small pitcher.

bread, milk, egg, whole wheat flour, natural cane sugar, salt, butter, syrup, brown sugar, water, butter, salt, vanilla

Taken from food52.com/recipes/19769-bread-pudding-pancakes (may not work)