My grandmother taught me how to make these. It’s a good way to use up leftover bread, and a perfect breakfast for when you can’t decide whether to fix french toast or pancakes.

Bread Pancakes (serves 4)

• 6 slices bread, broken up into little pieces
• 2 eggs
• 1/2 c. milk (or more)
• 1/2 tsp. cinnamon
• 1/4 c. raisins (optional)
• 1 grated apple (recommended)
• butter for frying

Break the bread up into a medium-sized bowl, add the eggs, cinnamon and fruit. Pour in the milk and mix it all up. Depending on how dry your bread is, you’ll probably need to add more milk, a little at a time until the bread has absorbed all that it can, becoming very mushy. You don’t want extra milk sitting in the bottom of the bowl. Drop by spoonfuls, and fry in a hot, well-buttered frying pan. When they’re brown on the bottom, turn them over and lightly flatten with a spatula, and continue cooking until the second side is nicely browned and crisp.

Mix everything together in one bowl.

Fry these in butter until they are nicely browned.