Buzz
I was craving toast for breakfast, but the only thing I had on hand was a box of just-add-water instant pancake mix. Sure, I could have gone for a pancake breakfast sandwich, but I wasn't in the mood to stand by the stove, flipping pancakes for 25 minutes. Instead, I thought pouring the batter into a loaf pan and letting it bake by itself for 25 minutes would be a much easier option. (Maybe necessity is the mother of invention, but I'd argue laziness deserves some credit too.)
If you're a fan of pancakes, you're going to adore this loaf. It has a rich, malty, buttermilk pancake flavor with a biscuit-like texture that sits between toast and cake. The only thing you need to adjust is the amount of liquid in the batter. Typical pancake batter is thin, spreading out beautifully in the pan while the leavening agent creates airy holes, giving it a soft, spongy texture. Unfortunately, this thin batter won’t hold up as a loaf, and it would likely collapse in the center. To fix this, simply reduce the water by about half, making the batter the consistency of fluffy cake batter, but not as thick as muffin batter.
For pancake lovers, this loaf is a dream. It combines the malty, buttermilk flavor of pancakes with the texture of a biscuit, balancing between toast and cake. The key adjustment is the amount of liquid in the batter. Normal pancake batter is too thin to maintain the structure of a loaf, which could collapse in the middle. To prevent this, just reduce the water by half so the batter thickens to the consistency of cake batter—fluffy, but not quite as stiff as muffin batter.
Prepare your loaf pan by greasing it, and placing parchment paper on the bottom and two sides. Don't forget to preheat your oven to 400°F before you start preparing the batter, as it will be ready in no time. Whisk together the dry ingredients and water. The batter should be thick enough to leave a trail for a few seconds when you drag a rubber spatula along the bottom, but not too stiff to stand up. Pour the mixture into the loaf pan and bake it. I used two cups of boxed buttermilk pancake mix and three-quarters of a cup of cold water. This quantity is sufficient for a medium-height loaf, measuring four by seven inches. For a taller loaf, double the ingredients and extend the baking time by twenty minutes.
Once it’s done, the loaf will be perfectly risen, with a golden brown top and sides. It should bounce back when you press the center lightly. My loaf also had a charming crack along the top when it was finished. Slice it as you would any bread. The soft, airy crumb is great for pairing with eggs and sausage gravy, or you can make French toast by soaking slices in a sweet egg custard and pan-frying them. I particularly enjoyed spreading soft, salted butter on a few slices, topped with a simple homemade compote.
Pancake Loaf Bread from a Boxed Mix
Ingredients:
2 cups of complete boxed pancake mix
¾ cup of cold water
Set your oven to preheat at 400°F. Grease a loaf pan and line it with parchment paper for easy removal.
In a medium-sized bowl, mix the dry ingredients with water. Transfer the batter into the prepared loaf pan. Bake in the 400°F oven for about 25 minutes, or until the top turns golden and the loaf springs back when gently pressed in the middle.
