Bread and Cheese Pancake

By SewingDragonfly

This makes a delicious breakfast or light meal and is a great way to use up stale bread. For the lightest pancake let the mixture soak at least 1 hour. Make the batter in the evening (while working on dinner) and cook it one or two mornings later.

Ingredients

• 2 cups cubed white or whole wheat bread with crusts removed
• 2 large eggs
• 1/2 cup milk
• 1 oz Cheddar or Gouda cheese, diced (1/4 cup)
• 1 T freshly grated Parmesan cheese, or a generous pinch of salt
• 2 tsp butter
• A nonstick skillet, 6” across

Details

Servings 1

Preparation

Step 1

Put the bread, eggs, and milk into a food processor. Add the cheeses. Process a few seconds until well blended. If you wish, pour into a bowl, cover and refrigerate.

To cook, melt the butter in the skillet over moderately high heat, spread the butter over the bottom of the pan. Pour in the bread mixture. Cover the pan, reduce the heat to low, and cook until the mixture is no longer liquid in the center, 8-10 minutes.

Remove from the heat. Let stand, covered, 1-2 minutes. Loosen the pancake around the edges. Turn the skillet upside down over a plate.