Versatility is the spice of life. Convenience makes it better. When it comes to baked goods, distinctions often blur and definitions, overlap: muffins are, after all, just a breakfast version of cake; and brownies are just a cakey version of fudge. So there should be no reason we can't have the same type of overlap between pancakes and bread, no reason you can't whip up a hot, homemade loaf of bread as easily as you would a stack of pancakes. Few staples in your pantry are more versatile or convenient than pancake mix.
Preheat oven to 350 degrees.
Pour out enough pancake mix to make five large pancakes: approximately 1½ cups. Add ¾ cup of milk or water and mix with a fork until smooth and free of lumps.
Add 1½ cups of flour to the batter. Beat the mixture vigorously until it is consistent.
Spray a loaf pan with non-stick cooking spray and gently pour the mixture into the pan.
Allow the bread to bake for at least 35 minutes or more. Remove the pan from the oven when you can slide a toothpick into the center of the loaf and it comes out clean. Depending on the brand of mix that you started with, your loaf may take slightly longer or shorter.
Feel free to add a few mashed bananas, dried cranberries, chocolate chips, walnuts or a dash of cinnamon.
Lane Cummings is originally from New York City. She attended the High School of Performing Arts in dance before receiving her Bachelor of Arts in literature and her Master of Arts in Russian literature at the University of Chicago. She has lived in St. Petersburg, Russia, where she lectured and studied Russian. She began writing professionally in 2004 for the "St. Petersburg Times."