Bread Pudding Pancakes

• 3/4 cups All-purpose Flour
• 2 Tablespoons Sugar
• 1-1/2 Tablespoon Baking Powder
• 1/2 teaspoons Salt
• 7 ounces, weight (about 7 Slices) Firm White Bread, Crusts Trimmed, Cut Into 1/2-inch Cubes
• 2 cups Whole Milk
• 1 teaspoon Vanilla Extract
• 1/4 teaspoons Ground Cinnamon
• 2 whole Large Eggs, Beaten
• 5 Tablespoons Butter, Melted, Divided Use
• 1 whole Granny Smith Apple, Sliced (optional)

1. Stir flour, sugar, baking powder and salt in small bowl to blend.
2. Place bread in large bowl and add milk, vanilla extract and cinnamon. Let stand until bread is very soft and beginning to fall apart, stirring mixture occasionally, about 15 minutes. Add flour mixture to bread mixture and blend. Mix in eggs and 3 tablespoons melted butter. Let batter stand 15 minutes.
3. Preheat oven to 150u0b0F. Melt 2 tablespoons butter in a heavy large skillet over medium heat. Drop batter by 1/4 cupfuls into skillet, then turn down heat to medium low. Cook pancakes until bubbles form on the top 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. Place baking sheet in a warm oven to keep them warm. Repeat with remaining batter, adding more butter to skillet as needed.
4. If you'd like, you can cut up an apple into thin slices and throw into the same pan you cooked the pancakes in. (Save on dishes!) Add a little butter, cinnamon and a dash of sugar and salt and toss. Cook for 2-4 minutes, or until soft.
5. Serve pancakes with syrup, a dollop of butter and sauteed apples. Yum!

allpurpose, sugar, baking powder, salt, weight, milk, vanilla, ubc, eggs, butter, apple

Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/bread-pudding-pancakes/ (may not work)