Ingredients:
3/4 cup flour
4 tablespoons sugar ( add more for a sweeter taste)
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon ( or to taste)
1/2 teaspoon nutmeg ( optional or to taste)
7 slices bread, crusts removed ( use firm white sandwich bread, cut into 1/2-inch pieces)
2 cups half-and-half cream or 2 cups use full-fat milk
2 large eggs, slightly beaten
3 tablespoons butter, melted
1 teaspoon vanilla ( can use more to taste)
extra butter ( for frying)
Directions:
In a small bowl mix the flour, sugar, baking powder, salt, cinnamon and nutmeg.
Place the bread in a large bowl and add/pour in the half and half or milk; toss gently to combine with a spoon; let stand until the bread is very soft and is beginning to fall apart, stirring the mixture occasionally (this should take about 8-10 minutes).
Add the flour/cinnamon mixture to the softened bread mixture; mix to blend.
In a small bowl whisk together eggs, 3 tablespoons melted butter and vanilla; add to the bread mixture, then let stand for 15 minutes.
Set oven to 250F.
Prepare a baking sheet.
Melt butter in a heavy skillet (use as much as desired) over medium heat.
Drop batter by about 1/4 cup into skillet.
Cook the pancakes until bubbles form on the surface and the bottoms are brown (about 2 minutes).
Using a spatula carefully turn the pancakes over and cook for about 2 minutes longer.
Transfer the pancakes to the baking sheet and keep warm in the oven.
Repeat with any remaining batter adding in more butter as needed.
Servings: 12
Time preparation: 30 min.
Time total: 35 min.