Bread Flapjacks | Jacques Pépin Cooking At Home | KQED

Bread Flapjacks

Ingredients

Savory version

• About 2 oz (roughly 1 cup) leftover bread, any type
• ¼ cup milk, plus a little extra if needed
• 2–3 tablespoons chopped onion
• Parsley or another herb
• Salt and pepper
• 1 egg
• Oil for cooking, such as olive or peanut oil

Sweet variation

• The same amount of bread and milk, plus the egg
• 2 tablespoons sugar or honey
• About half a peach, pear, apple, or banana, coarsely chopped
• Maple syrup or similar, for serving

Omit the onion and herbs.

Method

1. Put the bread in a bowl with the milk and let it soak.
2. For savory flapjacks, add the onion, parsley, salt, and pepper. Crush the mixture with your hands until the bread has absorbed the milk.
3. Mix in the egg by hand. Add a little more milk if the bread is especially dry.
4. Heat oil in a pan. Shape and press the mixture into pancakes; the stated quantity makes about three.
5. Cook for a couple of minutes on each side, until browned.

For the sweet variation, fold in the fruit before shaping the flapjacks.

Tips and Serving

• The mixture can be made ahead and left to stand for a while.
• Serve savory flapjacks plain or with a little sour cream. Pépin suggests them for brunch or lunch, or as a dinner garnish with meat.
• Serve the sweet variation with maple syrup.

Presenter/channel: Jacques Pépin, in Jacques Pépin Cooking at Home from KQED.