Pharm-to-Table

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Pancake Bread

Jennifer Mathews

I hope you try this recipe, for the scent in your home alone. Even before you start to bake this bread, you can smell the maple and it is wonderful! This loaf batter is so easy to throw together and although mine didn’t survive the next day, it is suggested you make it ahead of time and serve it the next day for an even more delicious flavor. Good luck telling your family to stay away when the aroma wakes them up.

Tips:

  • Just like making pancakes, a few lumps in your batter are okay. They will bake out.

  • Store the bread, tightly wrapped in plastic, at room temperature for several days; freeze for longer storage.

  • If you have the ability to weigh your ingredients when baking, I suggest it. You will end up using less flour and your baked goods will likely be more tender.

Pancake Bread

Recipe from King Arthur Flour

PREP 10 minutes

COOK 50 minutes

INGREDIENTS

TOPPING

1 1/2 teaspoons soft butter

2 tablespoons (14g) King Arthur Unbleached All-Purpose Flour

1 tablespoon (14g) brown sugar, packed

1 tablespoon (11g) granulated sugar

1/8 teaspoon cinnamon

BREAD

1 1/2 cups (177g) King Arthur Unbleached All-Purpose Flour

1/3 cup (67g) granulated sugar

1/2 teaspoon baking soda

1/2 teaspoon salt

1 large egg

1/3 cup (67g) vegetable oil

1/4 cup (57g) buttermilk

1/4 cup (57g) heavy cream

1/2 cup (156g) maple syrup

3/8 teaspoon maple flavor, optional; recommended for enhanced flavor

1/2 teaspoon vanilla extract

INSTRUCTIONS

  1. Preheat the oven to 350°F. Grease an 8 1/2" x 4 1/2" loaf pan.

  2. To make the topping: In a small bowl, stir together all the ingredients until evenly blended. The texture will be crumbly and resemble damp sand. Set aside.

  3. To make the bread: In a large bowl, whisk together the flour, sugar, baking soda, and salt. Set aside.

  4. In a separate bowl or 2-cup measuring cup, mix together the egg, oil, buttermilk, cream, maple syrup, optional maple flavor, and vanilla extract.

  5. Add the liquid ingredients to the dry, stirring gently until the mixture is smooth.

  6. 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.

  7. 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.

  8. Remove the bread from the oven and transfer it to a cooling rack. Allow the bread to cool completely in the pan.