Author Notes
French toast isn't your only option for 'not so fresh' bread. This recipe is a favorite in our house! You can use any syrup you have on hand, but if you have a few extra minutes, the homemade syrup is worth the effort. This recipe serves two (with syrup to spare), but you can easily double or triple it. —Pinch&Swirl
Ingredients
- 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
Directions
- For the pancakes:
-
Place bread in a medium bowl.
-
Combine milk and egg in a small bowl and whisk to combine. Pour over bread and stir gently to coat.
-
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.
-
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.
-
Transfer to serving plates and serve with warm syrup.
- For the syrup:
-
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.
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