Pancake Bread Mini-Loaves
Experience the mouth watering flavor of buttermilk pancakes drenched with maple syrup in a convenient and portable size.
Pancake Bread Mini-Loaves
Ingredients
Instructions
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.
Calories
645.38Fat (grams)
36.30Sat. Fat (grams)
22.44Carbs (grams)
75.36Fiber (grams)
1.26Net carbs
74.10Sugar (grams)
43.66Protein (grams)
6.51Sodium (milligrams)
551.75Cholesterol (grams)
138.62Directions
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, and cinnamon. Mix together.
3. Add the flour. Mix with pastry cutter or fork until the mixture is dry and crumbly.
4. In another medium bowl, add flour, cornstarch, baking powder, baking soda, salt and nutmeg. Whisk until incorporated. Set aside.
5. Add softened butter to a large bowl or the bowl of a stand mixer. Beat until smooth.
6. Slowly add the sugar and beat until all is combined scraping down the sides when necessary.
7. Add eggs, vanilla and maple syrup. Mix on medium speed until light and fluffy.
8. Add half of the flour mixture and mix until just combined.
9. Stir in the buttermilk and sour cream. Mix until combined.
11. Spoon or pipe mixture into the greased mini-loaf pan filling.
13. Bake for 20-22 minutes or until a toothpick inserted into the center comes out mostly clean.
10. Add remaining flour and mix until all flour is combined.
12. Sprinkle topping over the loaves.
14. Remove from oven and let cool in pan for 5 minutes before releasing. Let loaves finish cooling on a wire rack.