Pancake Bread Recipes

PANCAKE BREAD

Pancake Bread image

This is our take on the popular Trader Joe's breakfast bread. We've added a little more maple syrup and brown sugar, for a sweeter version. It keeps well in the freezer; just throw a slice in the toaster to reheat.

Provided by Food Network Kitchen

Time 3h10m

Yield 8 to 10 servings

Number Of Ingredients 12

Ingredients

Nonstick cooking spray, for the loaf pan
Pinch ground cinnamon
1 stick plus 1 tablespoon (9 tablespoons) unsalted butter, at room temperature, plus more for serving
2 cups plus 2 tablespoons all-purpose flour (see Cook's Note)
1 cup plus 2 tablespoons packed dark brown sugar
Kosher salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup sour cream
2/3 cup pure maple syrup, plus more for serving
2 teaspoons pure vanilla extract
2 large eggs

Steps:

Position an oven rack in the center of the oven and preheat to 350 degrees F. Thoroughly grease a 9-by-5-inch loaf pan with nonstick spray, then line with parchment, leaving a 2-inch overhang on the 2 long sides of the pan. Grease the parchment with nonstick spray.
Using the tines of a fork, smash the cinnamon, 1 tablespoon butter, 2 tablespoons flour, 2 tablespoons brown sugar and a pinch of salt together in a small bowl until combined and buttery clumps form. Set aside until ready to bake.
Whisk together the baking soda, baking powder, remaining 2 cups flour and 1 teaspoon salt in a medium bowl until combined. Whisk together the sour cream, maple syrup and vanilla in a small bowl until completely combined and no lumps of sour cream remain. Beat the remaining 8 tablespoons butter in a large bowl with an electric mixer on medium-high speed until light and creamy, about 3 minutes. Gradually add the remaining 1 cup brown sugar and beat until light and fluffy, 3 minutes more. Add the eggs one at a time, beating until fully incorporated after each addition; continue to beat until the mixture is light and fluffy, about 1 minute more. Reduce the speed to low. Add the dry ingredients in 3 additions, alternating with the sour cream mixture in 2 additions, beginning and ending with the dry ingredients. Scrape the batter into the prepared loaf pan and smooth the top. Sprinkle with the reserved crumb mixture.
Bake until the top is brown and a tester inserted in the center comes out clean, 1 hour to 1 hour 10 minutes. Transfer the pan to a wire rack and let the bread cool in the pan for 30 minutes. Run a paring knife around the sides to loosen and use the parchment overhang to carefully lift the bread out of the pan. Let sit on the rack until cooled, about 1 hour more. Serve with softened butter and a drizzle of maple syrup.

BREAD-CRUMB PANCAKES

Bread-Crumb Pancakes image

Make and share this Bread-Crumb Pancakes recipe from Food.com.

Provided by BigFatMomma

Categories Breakfast

Time 15m

Yield 2 dozen

Number Of Ingredients 8

Ingredients

1 1/2 cups milk
1 1/2 cups soft breadcrumbs
1/2 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 egg, well beaten
2 tablespoons light corn syrup or 2 tablespoons honey
1 tablespoon butter, melted

Steps:

Heat milk and pour over crumbs, and let stand for 15 minutes.
Sift flour, baking powder and salt, and add to crumb mixture, along with egg, syrup (or honey) and melted butter.
Beat until well blended and free lumps, and drop by tablespoons onto a well-greased griddle, allowing one side to brown before turning.
Re-grease griddle before every batch.
Serve hot.

Nutrition Facts : Calories 471.9, Fat 16.3, SaturatedFat 8.9, Cholesterol 133.9, Sodium 1307, Carbohydrate 67.6, Fiber 1.7, Sugar 7.5, Protein 15

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