Pancake Bread Mini-Loaves

Experience the mouth watering flavor of buttermilk pancakes drenched with maple syrup in a convenient and portable size.

 

Directions


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1. Pre-heat oven to 350 degrees and grease an 8 count mini-loaf pan.

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2. Prepare the topping. In medium bowl, combine butter, sugar, brown sugar, and cinnamon. Mix together.

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3. Add the flour. Mix with pastry cutter or fork until the mixture is dry and crumbly.

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4. In another medium bowl, add flour, cornstarch, baking powder, baking soda, salt and nutmeg. Whisk until incorporated. Set aside.

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5. Add softened butter to a large bowl or the bowl of a stand mixer. Beat until smooth.

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6. Slowly add the sugar and beat until all is combined scraping down the sides when necessary.

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7. Add eggs, vanilla and maple syrup. Mix on medium speed until light and fluffy.

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8. Add half of the flour mixture and mix until just combined.

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9. Stir in the buttermilk and sour cream. Mix until combined.

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11. Spoon or pipe mixture into the greased mini-loaf pan filling.

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13. Bake for 20-22 minutes or until a toothpick inserted into the center comes out mostly clean.

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10. Add remaining flour and mix until all flour is combined.

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12. Sprinkle topping over the loaves.

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14. Remove from oven and let cool in pan for 5 minutes before releasing. Let loaves finish cooling on a wire rack.

 
Yield: 8 mini-loaves

Pancake Bread Mini-Loaves

prep time: 15 minscook time: 20 minstotal time: 35 mins

Experience the mouth watering flavor of buttermilk pancakes drenched with maple syrup in a convenient and portable size.

ingredients:

For the bread:
  • 1 1/2 cups flour
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon corn starch
  • 1/2 teaspoon nutmeg
  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 2 large eggs
  • 1/2 cup maple syrup
  • 1/2 teaspoon vanilla
  • 1/2 cup buttermilk
  • 1/4 cup sour cream
For the topping:
  • 4 tablespoons butter, melted
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1/2 teaspoon cinnamon
  • 1 cup flour

instructions:

  1. Pre-heat oven to 350 degrees and grease an 8 count mini-loaf pan.
  2. Prepare the topping. In medium bowl, combine butter, sugar, brown sugar, flour and cinnamon. Mix with pastry cutter or fork until well combined and butter is the size of small peas. Set aside.
  3. In another medium bowl, add flour, cornstarch, baking powder, baking soda, salt and nutmeg. Whisk until incorporated. Set aside.
  4. Add softened butter to a large bowl or the bowl of a stand mixer. Beat until smooth.
  5. Slowly add the sugar and beat until all is combined scraping down the sides when necessary.
  6. Add eggs, vanilla and maple syrup. Mix on medium speed until light and fluffy.
  7. Add half of the flour mixture and mix until just combined.
  8. Stir in the buttermilk and sour cream. Mix until combined.
  9. Add remaining flour and mix until all flour is combined.
  10. Spoon or pipe mixture into the greased mini-loaf pan filling. Sprinkle topping over the loaves.
  11. Bake for 20-22 minutes or until a toothpick inserted into the center comes out mostly clean.
  12. Remove from oven and let cool in pan for 5 minutes before releasing.  Let loaves finish cooling on a wire rack.

NOTES:

If you do not have buttermilk you can make your own.  Just add 1/2 tablespoon of white vinegar to 1/2 cup of milk.  Stir to combine and use as directed.
Created using The Recipes Generator