French Bread Pancakes

Galopins are bread pancakes from Picardy in France.  They are a great way to use up old bread

I have taken from another French recipe, Migliacciu from Corsica which are baked goats cheese flatbreads, and added goats cheese to Galopins to make savoury pancakes for lunch.

Serves 4

250g stale bread, with crusts
250ml+ milk

4 eggs
250g soft goats cheese, mashed (or any strongly flavoured cheese, cubed)
Pinch of salt

Cut the bread into very thin slices and pour over the milk.  As the bread absorbs the milk, mash with a fork and add more milk until the mixture is a porridge consistency.

Beat in the eggs, and more milk if required, until you have a thick pancake batter. Stir in the cheese.

Heat a drizzle of oil in non-stick frying pan.  Pour in about 1/4 of the the mixture and cook over a medium low heat for a couple of minutes until golden brown.  Flipping is difficult, if not impossible, so slide the pancake on to a plate and then flip over on top of the pan so the uncooked side of the pancake is facing down. Cook for another couple of minutes until the underside is golden brown.

If you would prefer a sweet pancake, omit the cheese and sprinkle the cooked pancake with a little sugar to taste.

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