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.
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
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
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.