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I love these unusual recipes and certainly the thriftiness of older recipes! My husband said these taste much like French toast and he's right. The texture is very close to French toast (but simpler to make) and what a great way to use up bread. The taste was wonderful too. Another one that will show up at my breakfast again. Thanks Tink!
Tinkerbelle you have no idea how old this recipe is!!!! Can't believe it actually was printed in a cookbook. My grandmother used to make these and that was the only time I had ever heard of them, except when I have made them myself. I think some of the great cooks out there will be surprised just how good these can be.
Tink I loved these batter cakes. What a great recipe, I had never heard of batter cakes before...but I will certainly make these again. What a treat these were, I enjoyed them very much, super flavor and texture, quick and easy to make too. I made them exactly as written and shared with my neighbors, who came back looking for more. Served with homemade blackberry syrup. Made for Fall Pac 2012
Oh, my we like these! I usually use any "dead" bread we have in the freezer, but we generally eat firmer bread anyway. I've even added a few leftover hamburger or hot dog buns to these. To -day was the second time I've made them, this time by request of my picky grandson. A cross between pancakes and French toast, the fact that the leftover bread gets used for something different is an added plus. We served them with home made blackberry syrup--yum. Will have often- the recipe is in my standards cookbook. Thanks!
Until yesterday, I had never heard of batter cakes. Easy, economical, filling, resourceful. I added one half teaspoon of vanilla extract and sprinkled the cakes with freshly grated nutmeg. What's stopping one from adding nuts, raisins, little bit of mashed banana, etc. to the batter? We used day old multigrain bread and crumpet bread. There's much validity to the saying: 'Waste not, want not' and this recipe is a prime example. ~Tasty~ and I tested these with blackberry jam, powdered sugar, warmed honey and maple syrup. Thanks for posting!
On my first try with these. I wanted to cut the recipe smaller, but had to still use one egg & couldn't see using less flour,, so,, I cut the amount of bread. I used less liquid too, & being lactose intolerant I used soy milk. the leavened flour does rise when cooked, so the end result was more pancakey than bready, but still very good. Next time I'll use less flour & baking soda for the lesser amount of bread. I like that the texture is a bit varied, kind of toasty on the edges and soft in the middle where the bread is, and cakey in between. :P I didn't add any sweetner to the mix, but topped it with honey and margarine,, and next time might add fruit. Thanks, Tink!
The flavor was delicious. I only substituted vanilla flavored, unsweetened almond milk for the regular milk due to my lactose intolerance, but it still came out fantastic. Great recipe, thank you!