Pancake Doughnuts
User Reviews
5
Pancake Doughnuts
Description
This recipe uses thick slices of crustless bread cut into doughnut rings, which are lightly soaked in a pancake batter made from mix and milk. The coated bread rings are then fried in hot oil at medium-high temperature, turning once to achieve even browning on both sides. The frying temperature is tested first with batter-coated doughnut holes to ensure proper bubble formation without burning.
After frying, the doughnuts drain briefly and are rolled in a cinnamon and sugar blend, providing a sweet, lightly spiced exterior that complements the soft fried bread inside. The combination yields a nostalgic treat blending bread, pancake batter, and classic doughnut finishing.
These doughnuts can be served warm for the best texture and sweetness, offering an approachable twist on pancakes and traditional doughnuts.
Ingredients
- 1 loaf bread uncut, crusts removed, sliced into 3 thick slices ( approx 8-9)
- 175 gram pancake mix I used Kialla Organic
- 300 ml milk
- 500 ml neutral cooking oil plain oil for cooking, generic cooking oil
- 200 gram caster sugar
- 1 teaspoon cinnamon ground
Instructions
- Prepare a tray with draining paper and mix the cinnamon and sugar together on a flat plate and set aside.
- Cut the slices of bread with the large cutter. It will be almost to the crusts in diameter, then cut out the hole in the centre. Try not to squash the bread too much. Cut lightly.
- Pour the pancake mix into a bowl and mix in the 300 ml of milk.
- Turn the oil onto medium high. While waiting for it to warm put 4- 5 of the bread circles into the batter turning over to coat and let them soak up the mix.
- Test the heat of the oil by dropping in a doughnut hole off cuts dipped in batter. The oil should bubble but not brown the doughnut too quickly.
- When the oil is a good temperature ( approx 160-180 C/ 350 F add the doughnuts one at a time, with up to 4 at a time frying. Turn with tongs or chopsticks when they are bubbling and brown on one side.
- Take out of the oil and drain on paper for 30 seconds before transsfering to a plate with the sugar and cinnamon mixed together. Turn over well and coat with the sugar.
- Finish the next batch draining and dipping in sugar and eat warm
User Reviews
Overall Rating
5
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