Bread Pudding Pancakes (aka Austrian Bread Pancakes)

Tear the bread into small pieces, put them into a bowl, add the cider/water and soak them in the cider/water until very soft (about 10 minutes). Drain well, pressing out as much liquid as possible.

Put the egg whites into a bowl and set them aside..

Put the egg yolks, sugar and cinnamon into a large bowl and beat until thick. Then mix in the bread, currants (or raisins), almond meal and flour until smooth.

Beat the egg whites until stiff peaks form. Fold the beaten whites into the batter.

Melt the butter in a skillet over medium-high heat. Drop the batter into the skillet in heaping tablespoon amounts (or the size of your preferred pancakes). Fry until browned on on the first side, then flip and fry until browned on the other side. Remove the finished pancakes to a plate and repeat with the remaining batter. Serve with fruit compote or apple sauce.

Important note:

These pancakes may seem difficult to flip. They’re very tender in the middle. If you’re finding them impossible to flip on the first batch, mix another tablespoon of flour into the batter before you make the second batch.