Bread Pudding Pancakes

Adapted from Bon Appetit

3/4 cup all purpose flour

2 tablespoons sugar

1 1/2 tablespoon baking powder

1/2 teaspoon salt

7 ounces (about 7 slices) firm white sandwich bread, crusts trimmed, cut into 1/2-inch pieces

2 cups whole milk

1 teaspoon of vanilla extract

1/4 teaspoon of ground cinnamon

2 large eggs, beaten to blend

3 tablespoons butter, melted

1 Granny Smith apple (optional)

2 tablespoons (or more) butter

Maple syrup or fruit syrup

Stir flour, sugar, baking powder and salt in small bowl to blend. 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.

Preheat oven to 150°F. Melt 2 tablespoons butter in 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 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.

If you'd like, you can cut up an apple into thin slices and throw in the same pan you cooked the pancakes. (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.

Serve pancakes with syrup, a dollop of butter and sauteed apples. Yum!