Total Time
Prep 10 mins
Cook 10 mins

A neat twist on a traditional pancake and a very thrifty way to use up stale bread. From the Mississippi Valley Chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Ingredients Nutrition


  1. Soak bread crumbs in boiling water while assembling the other ingredients.
  2. Mix and sift together flour, baking powder, sugar and salt.
  3. Combine milk, melted butter and egg; stir into dry ingredients.
  4. Add moistened bread crumbs to the batter and drop by spoonfuls onto a hot, greased griddle; cook until underside is golden brown and top is full of bubbles.
  5. Turn and brown on other side.
  6. Serve hot with butter and syrup.