Prep time: 5 minutes
Cook time: 10 minutes
Serves 6.
8 oz leftover bread
1 C milk (more of less depending on the dryness of the bread)
4 eggs, lightly beaten as for an omelet
1 C minced scallions
1/2 t freshly ground black pepper
1/2 t salt
Approximately 1/3 C oil to cook the pancakes
~~~~~~~~~~~~~~~~~~~~~~~~~~~~
1. Break the bread into pieces, combine with the milk, and work with your hand until all the milk has been absorbed and the bread is soft. Add the eggs, scallions, pepper, and salt and mix well.
2. Heat about 2 T oil in an 8″ skillet. For each pancake place approximately 3 T of batter in the hot oil. Spread the mixture with the back of a spoon so that it is about 1/4 to 1/2″ thick and 3 to 4″ wide. Make 3 pancakes at a time. Cook on medium to high heat roughly 3 minutes on each side. Transfer to a platter, and serve right away or keep warm in the oven.
Fruit Bread Pancake: Follow the directions for Bread Galette, substituting 2 C fruit, such as apples and pears (cut into 1/4″ dice) and 2 T sugar for the scallions, salt and pepper. Serve with cold sour cream and powdered sugar.
