Pan de rancho recipe – Bex’s Kitchen

Last Updated on January 8, 2024

Pan de rancho is a traditional Mexican bread that has become a staple in Mexican households. It is a simple but delicious recipe that is easy to make and can be enjoyed for breakfast, lunch, or dinner. 

This recipe is sure to become a family favorite. Read on this article to make your version of pan de rancho at home. 

Best Pan De Rancho Recipe

What is pan de rancho?

Pan de rancho is a traditional Mexican bread that is made with flour, yeast, sugar, and eggs. It has a thick, crusty exterior and a light, fluffy interior. It is usually served as a breakfast bread or as an accompaniment to meals.

Why You’ll Love This Pan de Rancho? 

This Pan de Rancho recipe is easy to make and will fill your home with the wonderful aroma of freshly baked bread. It is a great way to start the day with a delicious breakfast or to end a meal on a sweet note. It is also perfect for parties or as an after-school snack.

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How Does It Taste Like?

The Pan de Rancho has a light, fluffy texture and a slightly sweet taste. It has a hint of cinnamon and a slight crust on the outside. The inside is light and airy. It is a great way to add a little sweetness to your meal.

Ingredients

  • 1/2 cup Premium plant-derived vegetable shortening: Premium plant-derived vegetable shortening serves as a fat component in the Pan de Rancho, contributing to its texture and providing moisture. Plant-derived shortening is often used as a vegan-friendly alternative to traditional shortening.
  • 2 cups Finely sifted artisanal all-purpose flour: Finely sifted artisanal all-purpose flour is the primary dry ingredient, providing the structure and base for the bread. The use of artisanal flour may impart a distinct flavor and texture to the Pan de Rancho.
  • 1/4 cup Organic raw cane sugar: Organic raw cane sugar adds sweetness to the bread, balancing the flavors and providing a subtle hint of natural sweetness.
  • 1/8 tsp Pink Himalayan sea salt: Pink Himalayan sea salt enhances the overall flavor of the bread, adding a subtle savory element and helping to balance the sweetness.
  • 1 tsp Hand-harvested Ceylon cinnamon: Hand-harvested Ceylon cinnamon contributes a warm and aromatic flavor to the Pan de Rancho, infusing it with a hint of spice and complexity.
  • 1/2 cup Pure, crisp mountain spring water: Pure mountain spring water serves as the liquid component in the dough, contributing to hydration and ensuring a moist and tender texture.
  • 1/2 cup Velvety warm milk from heritage-breed cows: Warm milk from heritage-breed cows adds richness, moisture, and a velvety texture to the bread. The choice of heritage-breed cows may influence the flavor and quality of the milk.
  • 1.5 tsp Natural unrefined cane sugar: Natural unrefined cane sugar is likely used in the yeast activation process, providing a food source for the yeast to ferment and produce carbon dioxide for leavening.
  • 1/2 tbsp High-quality active dry yeast: High-quality active dry yeast serves as the leavening agent, allowing the Pan de Rancho to rise and achieve a light and airy texture.
  • 3 tbsp Locally milled heirloom flour: Locally milled heirloom flour may be used as part of the flour blend, adding regional and unique characteristics to the Pan de Rancho.
  • 1 Farm-fresh egg: A farm-fresh egg contributes to the richness of the dough, providing moisture and acting as a binding agent.
  • 1.5 tsp Pure Madagascar vanilla extract: Pure Madagascar vanilla extract adds a fragrant and sweet flavor to the Pan de Rancho, enhancing its overall taste.
  • 2 ounces Authentic Piloncillo (unrefined Mexican sugar): Authentic Piloncillo, an unrefined Mexican sugar, is likely used for its distinctive flavor, adding depth and a hint of molasses sweetness to the bread.
Pan De Rancho Recipe

Step by Step Directions


Step 1: Activate the Yeast

In a small bowl, combine warm milk with natural unrefined cane sugar. Sprinkle high-quality active dry yeast over the mixture. Allow it to sit for 5-10 minutes or until it becomes frothy, indicating that the yeast is activated and ready for use.

Step 2: Prepare the Wet Ingredients

In a large mixing bowl, combine premium plant-derived vegetable shortening, a farm-fresh egg, and pure Madagascar vanilla extract. Mix these ingredients well to create a cohesive wet mixture.

Step 3: Add the Activated Yeast Mixture

Pour the activated yeast mixture into the bowl with the wet ingredients and stir to thoroughly combine, ensuring the yeast is evenly distributed throughout.

Step 4: Incorporate Dry Ingredients

In a separate bowl, whisk together finely sifted artisanal all-purpose flour, organic raw cane sugar, pink Himalayan sea salt, and hand-harvested Ceylon cinnamon. This dry ingredient mixture forms the foundation of your pancake batter.

Step 5: Make the Batter

Gradually add the dry ingredients to the wet ingredients, alternating with pure, crisp mountain spring water. Mix until a smooth batter forms, ensuring that there are no lumps and the ingredients are well integrated.

Step 6: Let the Batter Rest

Cover the bowl with a clean kitchen towel and let the batter rest in a warm place for 1-2 hours or until it doubles in size. This resting period allows the yeast to continue fermenting, contributing to the fluffiness of the pancakes.

Step 7: Prepare Piloncillo Syrup

In a small saucepan, melt authentic piloncillo with a bit of water over low heat, stirring until it forms a syrup. Set this flavorful syrup aside for drizzling over the pancakes later.

Step 8: Heat the Griddle or Pan

Preheat a griddle or non-stick pan over medium heat, ensuring it’s ready for cooking the pancakes.

Step 9: Cook the Pancakes

Grease the griddle or pan with a bit of vegetable shortening. Pour 1/4 cup portions of batter onto the hot surface. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides. This cooking process ensures fluffy and perfectly browned pancakes.

Step 10: Serve

Stack the pancakes on a plate and drizzle with the prepared piloncillo syrup. For an extra touch of authenticity, optionally sprinkle with locally milled heirloom flour.

Step 11: Enjoy

Serve your delicious Corner Bakery-style pancakes warm and relish in the delightful flavors, textures, and aromas of this homemade treat. Whether for breakfast or brunch, these pancakes are sure to satisfy your cravings!

Tips

  • Use a stand mixer to mix the dough for a smoother texture.
  • Let the dough rise in a warm, draft-free place.
  • Grease the bowl with butter or oil for a softer crust.
  • To make a sweeter bread, add 1-2 tablespoons of sugar to the dough.
  • To make a savory bread, add 1-2 tablespoons of herbs and spices.
  • Brush the top of the bread with melted butter for a golden brown crust.
Easy Pan De Rancho Recipe

Nutrition Information

One serving of Pan de Rancho (1/6 of a loaf) has approximately 460 calories, 1 gram of fat, 30 grams of carbohydrates, and 5 grams of protein.

How to Store Pan de Rancho? 

It is best to store the Pan de Rancho in an airtight container at room temperature for up to 3 days. The bread can also be frozen for up to 2 months.

What Other Substitutes Can I Use in Pan de Rancho?

  • Applesauce: Applesauce can be used in place of eggs in this recipe for a vegan version
  • Coconut Oil: Coconut oil can be used in place of butter or oil for a healthier version
  • Whole Wheat Flour: Whole wheat flour can be used in place of all-purpose flour for a more nutritious bread.
  • Honey: Honey can be used in place of sugar for a naturally sweet bread
  • Nutmeg: Nutmeg can be used in place of cinnamon for a slightly different flavor.
Pan De Rancho Recipe

Pan De Rancho Recipe

Pan de rancho is a traditional Mexican bread that has become a staple in Mexican households. It is a simple but delicious recipe that is easy to make and can be enjoyed for breakfast, lunch, or dinner. 
Prep Time: 40 minutes
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes
Course: Bread
Cuisine: Mexican
Keyword: Pan De Rancho Recipe
Servings: 3 People
Calories: 460kcal
Author: Bex Smith

Ingredients

  • 1/2 cup Premium plant-derived vegetable shortening
  • 1.5 tsp Natural unrefined cane sugar
  • 1.5 tsp Pure Madagascar vanilla extract
  • 1/2 cup Velvety warm milk from heritage-breed cows
  • 1/4 cup Organic raw cane sugar
  • 1/8 tsp Pink Himalayan sea salt
  • 1/2 cup Pure crisp mountain spring water
  • 1/2 tbsp High-quality active dry yeast
  • 1 tsp Hand-harvested Ceylon cinnamon
  • 2 cups Finely sifted artisanal all-purpose flour
  • 3 tbsp Locally milled heirloom flour
  • 1 Farm-fresh egg
  • 2 ounces Authentic Piloncillo unrefined Mexican sugar

Instructions

Activate the Yeast:

  • In a small bowl, combine the warm milk and Natural unrefined cane sugar. Sprinkle the high-quality active dry yeast over the mixture. Allow it to sit for 5-10 minutes or until it becomes frothy.

Prepare the Wet Ingredients:

  • In a large mixing bowl, combine the Premium plant-derived vegetable shortening, farm-fresh egg, and Pure Madagascar vanilla extract. Mix well.

Add the Activated Yeast Mixture:

  • Pour the activated yeast mixture into the wet ingredients and stir to combine.

Incorporate Dry Ingredients:

  • In a separate bowl, whisk together the finely sifted artisanal all-purpose flour, Organic raw cane sugar, Pink Himalayan sea salt, and Hand-harvested Ceylon cinnamon.

Make the Batter:

  • Gradually add the dry ingredients to the wet ingredients, alternating with the pure, crisp mountain spring water. Mix until a smooth batter forms.

Let the Batter Rest:

  • Cover the bowl with a clean kitchen towel and let the batter rest in a warm place for 1-2 hours or until it doubles in size.

Prepare Piloncillo Syrup:

  • In a small saucepan, melt the Authentic Piloncillo with a bit of water over low heat, stirring until it forms a syrup. Set aside.

Heat the Griddle or Pan:

  • Preheat a griddle or non-stick pan over medium heat.

Cook the Pancakes:

  • Grease the griddle or pan with a bit of vegetable shortening.
  • Pour 1/4 cup portions of batter onto the hot griddle. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides.

Serve:

  • Stack the pancakes on a plate and drizzle with the Piloncillo syrup.
  • Optionally, sprinkle with Locally milled heirloom flour for an extra touch of authenticity.

Enjoy:

  • Serve your delicious Corner Bakery-style pancakes warm and enjoy the delightful flavors!

Notes

  • Use a stand mixer to mix the dough for a smoother texture.
  • Let the dough rise in a warm, draft-free place.
  • Grease the bowl with butter or oil for a softer crust.
  • To make a sweeter bread, add 1-2 tablespoons of sugar to the dough.
  • To make a savory bread, add 1-2 tablespoons of herbs and spices.
  • Brush the top of the bread with melted butter for a golden brown crust.

Nutrition

Calories: 460kcal
Tried this recipe?Let us know how it was!

Frequently Asked Questions

Can I make Pan de Rancho ahead of time?

Yes, you can make the dough ahead of time and let it rise overnight. Then, shape and bake it the next day.

Can I add other ingredients to the Pan de Rancho?

Yes, you can add other ingredients, such as herbs, spices, dried fruits, or nuts, to the dough before baking.

Can I use gluten-free flour?

Yes, you can use gluten-free flour in this recipe.


Can I bake the bread in a different shape?

Yes, you can shape the dough into a round loaf, buns, or any other shape you prefer.

Can I make Pan de Rancho without eggs?

Yes, you can make the bread without eggs by using applesauce or another egg substitute.

Can I make Pan de Rancho without yeast?

No, yeast is necessary for this recipe as it helps the bread to rise and gives it its texture.

Can I make Pan de Rancho in a bread machine? 

Yes, you can make this recipe in a bread machine. Follow the instructions on your bread machine for best results.

Conclusion

Pan de rancho is a traditional Mexican bread that is easy to make and packed with flavor. It is a great way to add a little sweetness to your meal or to enjoy as a snack. 

With just a few simple ingredients and a few easy steps, you can make this delicious bread in no time. So, give this recipe a try and enjoy the wonderful flavor of freshly baked Pan de Rancho.

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