These were pretty good! I used whole wheat bread for the bread crumbs which probably affected the outcome a little. I recommend cooking these on med-low heat and cooking them a little longer than a normal pancake. When they were at the point that they looked like they were ready to be flipped, they were still pretty wet and fragile. It took some patience to loosen them from the pan without tearing them, but they all turned out perfectly golden brown. I served them with cherry syrup which they just soaked up. Thank you!
A good cook never wastes a thing..I love the idea of using bread crumbs this way and will try your bread crumb muffins next! We really enjoyed these for breakfast. I used milk and 2 whole eggs. Unlike my family, I actually prefer soy milk so will make these again with the recipe just as stated. The only suggestion I have is to watch the amount of salt. I think this is dependent on the type of breadcrumbs used. My crumbs were from plain old commercial bread which tends to be a little saltier than homemade, so I'd cut the salt to 1/4 teaspoon. This would be wonderful with day old cinnamon bread or rolls made into crumbs. Thanks, ladypit, for a great recipe!
I really loved the unusual spongey texture and hearty flavor of these! I made a few minor changes- used 2 whole eggs rather than the 4 whites, added a tsp of vanilla and a Tbs of Sucanat (dehydrated cane juice- bascially sugar that still has all its nutrients because it hasn't been refined and bleached!) and about 1/2 cup dried currants. I used homemade bread crumbs made from sprouted, sourdough and whole wheat breads. Very tasty, dense and filling!