Sort ingredients
m0mma_amber
QR Code
Listen
Pdf
Place bread in a large bowl. Add milk. Let bread soak for about 10 minutes until softened.
While bread is soaking, mix together in a small bowl the flour, sugar, baking powder and salt.
Add flour mixture to the bread and gently fold until just about half incorporated.
Add eggs and vegetable oil. Mix gently.
Melt butter in skillet. Drop batter in ⅓ cup fulls. Cook 3-4 minutes on each side over medium heat.
Serve pancakes topped with cinnamon sugar butter with a ramekin of vanilla custard sauce on the side.
Melt ¼ pound of butter in a small saucepan; add salt, cinnamon and sugar. Cook until the sugar is dissolved.
Pour into mixing bowl and let cool to room temperature. Add remaining ¼ pound of cold butter. Whip with hand mixer until creamy and fluffy.
Put heavy cream in a sauce pan. Add the vanilla bean pod and seeds. Bring to a simmer.
Add sugar to egg yolks and whisk until all there is no clumps.
Add ¼ cup of warm heavy cream mixture to egg yolk mixture and whisk immediately; this is called ‘tempering’.
Add the egg yolk mixture to the warm heavy cream. Simmer while mixing with wooden spoon until thickened and coats the back of the spoon.
Chill over an ice bath.