Comments on: Panque Recipe from Mexico, Finally Converted!

By: Kirsten

Kirsten — Sat, 28 May 2011 15:31:48 +0000

Everything tastes better in Mexico…I dont know why! Their sweets are just amazing…their water has a lot of lime in it (at least where I was staying) so maybe thats why? I think their food is grown more locally than ours is, but I am not sure. If you compare the taste of a farm egg to a commercial egg…there is no question which one is better.
The flavor variations in this bread reminds me of amish friendship bread. If you havent tried that, its really good, and you can use pudding as a flavoring. But it requires a starter…its not difficult, you can find amish friendship bread starter recipes all over the internet. I havent made it in a while, but its really moist and has a distinct flavor that makes it special. If you are a person who likes this kind of quick bread, you will probably love it.

By: Kathleen

Kathleen — Wed, 18 May 2011 14:07:13 +0000

Fo you know how they made that green panque in the picture? What was in it, your best guess?

By: Angie

Angie — Thu, 03 Mar 2011 23:08:50 +0000

Guess what? Panqué comes from “pound cake”. It’s a pound cake, seriously.

By: Limbania

Limbania — Wed, 26 Jan 2011 22:17:33 +0000

Would it be possible for you to e-mail me the picture of the recipe (either the one on this post with the calculator or if you still have the original recipe a sacnned copy or a picture of it? I’m Mexican and would love to see the actual recipe. Even using the zoom function are parts of the picture that are hard to read. One thing I can tell you , it doesn’t call for baking soda, “Royal” is baking powder and it’ll make a diference on the “sponginess” of the bread.
Thank you!

By: Edna

Edna — Wed, 24 Feb 2010 23:48:26 +0000

I’m mexican and yes we use regular flour, we hardly ever use corn flour, in order to make tortillas, tamales, some cookies, etc. we use masa harina, if we want corn bread we use real corn.

By: Pierre

Pierre — Sun, 29 Nov 2009 22:17:39 +0000

Shall I assume a mexican recipe is using: CORN_flour?
Wheat wasn’t populurized in Mexico until late 1900′s, yes or no?
Would you then compare it to corn bread?

By: Caroline

Caroline — Wed, 09 May 2007 23:00:00 +0000

Mary – my taste buds choose the Panque but for health reasons and the size of my hips alone… I would have to go oatmeal!!!

By: Mary

Mary — Tue, 08 May 2007 18:38:48 +0000

This is my idea of a great breakfast. The oatmeal looked pretty good, too, though. What if you could have only one or the other for breakfast for the rest of your life?