• Susie Csorsz Brown

Recipe: Pancake Bread

Apparently, Trader Joe's has a new product called Pancake bread and it is taking the States by storm. We are not lucky enough to be anywhere near a TJ's so ... I figured I would try to make something similar because .. why not? The boys like bread, they like pancakes.

I found a number of recipes online, but honestly, they seemed a little more complicated than what I was going for. The last thing in the world I want to do when making breakfast is cream butter. I definitely not going to be whipping egg whites and I not going brown butter, either. So this is my version. Boys LOVED it, especially the crunchy bits on top. They described it as a cross between coffee cake, sweet bread and pancakes. All the good elements, and super quick to pull together.

Note: you do have to make this a little in advance, as it should cool completely before slicing.

Pancake Bread

serves 4-6

INGREDIENTS

TOPPING

1 T soft butter

2 tablespoons whole wheat or all-purpose flour

1 tablespoon brown sugar, packed

1 tablespoon granulated sugar

1/8 teaspoon cinnamon

BREAD

1 1/2 cups white wheat or all-purpose flour (or 1/2 and 1/2)

2 T granulated sugar

1 teaspoon baking soda

1/2 teaspoon salt

1 large egg

1/3 cup coconut oil

1/4 cup buttermilk

1/4 cup heavy cream

1/2 cup maple syrup

1 teaspoon vanilla extract

DIRECTIONS

Preheat the oven to 350°F. Grease an 8 1/2" x 4 1/2" loaf pan. To make the topping: In a small bowl, stir together all the ingredients until evenly blended. The texture will be crumbly and resemble clumpy wet sand. Set aside. To make the bread: In a large bowl, whisk together the flour, sugar, baking soda, and salt. Set aside. In a separate bowl or 2-cup measuring cup, mix together the egg, oil, buttermilk, cream, maple syrup, optional maple flavor, and vanilla extract. Add the liquid ingredients to the dry, stirring gently until the mixture is smooth. Pour the batter into the prepared pan; it’ll only fill about half the pan but don't worry, it'll rise and dome quite a bit during baking. Sprinkle the topping evenly over the batter. Bake the bread until the top of the loaf is a deep golden brown and a toothpick inserted in the center comes out clean, 50 to 55 minutes. Remove the bread from the oven and transfer it to a cooling rack. Allow the bread to cool completely in the pan. You can serve the bread as soon as it's completely cool, but for best results remove the cooled loaf from the pan and wrap it in plastic overnight (or for at least 8 hours). This rest will allow the flavors to deepen and the texture to soften. Store the bread, tightly wrapped in plastic, at room temperature for several days; freeze for longer storage.

#Recipe

25 views0 comments

Recent Posts

See All

Them (food eatin') rules

Nutrition is my schtick. I have so much to say. I’ll try not to get on any soapboxes, though, as that is not an especially effective way to get people to listen.  Some people do really well with rule

5 Things: Physical Wellness for you and for your family

It’s the time of year when we think about what we want to fix about ourselves. It’s the time of year we think about big goals and cutting things out and losing things. This is the time we focus on s

  • Facebook Black Round

Susie is certified through The Parent Coaching Institute, whose graduates are dedicated to help parents focus on "amplifying the positive, appreciating the good, and valuing the possible in themselves and in their children."  http://www.thepci.org/findcoach/ug/brown-susie-csorsz