Tuesday, August 6, 2013

Pancake Bread

I like pancakes.

I hate making them.

Pancakes are best fresh, but fresh means that I have to make them as soon as I wake up. And I don't know about you, but I'm a bleary eyed, mentally fogged individual for the first hour I'm awake. I'm hardly capable of the coordination necessary to microwave my oatmeal, so making a recipe from scratch? Ha! Flour ends up everywhere, messy utensils are dropped, and much swearing occurs. Oh, and the first pancake? It's always a disaster because I'm hungry and impatient that the pancakes are taking too long so it goes onto the pan before it's sufficiently hot enough and gets stuck.

I've made pancake muffins before, and while they've been a brunch hit, they're too sweet for me. I want my pancake-replacement to be savory so that any sweet toppings (no maple syrup though, that stuff is gross) don't make it tooth-achingly sweet. It also has to be portable and toastable (yep, making up words!), and thus pancake bread was born.

Pancake Bread
Recipe adapted from the good ol' Betty Crocker Cookbook
1 cup water
1 large egg
1 cup (142g/5oz) unbleached all-purpose flour
4 tbsp (23g) powdered buttermilk
1 tablespoon sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt

1. Preheat the oven to 375F and using some melted butter, grease a loaf pan.
2. Combine the egg and water, set aside.
3. Combine the rest of the ingredients in a separate bowl and mix until combined.
4. Pour the wet ingredients in and stir until just combined. Pour the mixture into the loaf pan and bake for 10-15 minutes or until an inserted toothpick comes out clean.