Pancake Bread

Votes: 1

Time: 3 hours 10 minutes
Complexity: easily
Servings: 8 - 10

Nutritional value per serving:

Calories 411, total fat 17 G., saturated fats 10 G., proteins 5 G., carbohydrates 60 G., fiber 1 G., cholesterol 77 mg, sodium 282 mg, sugar 38 G.

This wonderful bread combines the flavor of American pancakes with the texture of a classic tea cake. It's soft, just the right amount of sweet, and topped with a wonderfully crunchy streusel, making it perfect for both breakfast and dessert. Brown sugar and maple syrup imbue it with a rich, caramel-like flavor, perfectly enhanced by a pinch of cinnamon. This bread is freezer-safe. Toast slices and enjoy!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

A pinch of ground cinnamon
110 g + 1 tbsp unsalted butter, room temperature + extra for serving
2 tbsp. + 2 tbsp. premium flour
1 tbsp. + 2 tbsp. dark brown sugar
1 teaspoon of baking soda
0.5 tsp baking powder
1 cup sour cream
2/3 cup maple syrup + extra for serving
2 tsp vanilla extract
2 large eggs

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, brown sugar, eggs, sour cream, maple syrup

Cooking the dish according to the recipe:

Position a rack in the middle of the oven and preheat the oven to 350°F (175°C). Generously spray a 9 x 5-inch loaf pan with cooking spray, then line it with parchment paper, leaving a 2-inch overhang along the long sides. Spray the parchment paper with cooking spray.
In a small bowl, mix together the cinnamon, 1 tablespoon butter, 2 tablespoons flour, 2 tablespoons brown sugar, and a pinch of salt with a fork until the butter is free of lumps. Set aside until ready to bake.

In a medium bowl, whisk together the baking soda, baking powder, remaining 2 cups flour, and 1 teaspoon salt. In a small bowl, whisk together the sour cream, maple syrup, and vanilla extract until fully incorporated and no lumps remain.
In a large bowl, beat the remaining 8 tablespoons butter with an electric mixer on medium speed until light and creamy, about 3 minutes. Gradually add the remaining 1 cup brown sugar and beat until light and fluffy, another 3 minutes. Add the eggs one at a time, beating until fully incorporated after each addition; continue beating until the mixture is light and fluffy, another 1 minute.
Reduce mixer speed to low. Add the flour mixture in 3 additions, alternating with 2 parts of the sour cream mixture, beginning and ending with the flour. Transfer the dough to the prepared loaf pan and smooth the surface. Sprinkle with streusel.
Bake until the top of the bread is golden brown and a tester inserted into the center comes out clean, 1 hour to 1 hour 10 minutes. Transfer the pan to a wire rack and let cool for 30 minutes.
Run a knife along the edges of the bread to loosen it from the sides of the pan, and pull the parchment tabs to carefully remove the bread from the pan. Let cool completely on a wire rack, another 1 hour. Serve with softened butter and maple syrup.

Categories:

recipe / Calorie content of prepared meals / Dishes for future use / Breakfast / Desserts / Cupcakes, biscuits / Food Network - recipes

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