Monday, October 24, 2011

Pumpkin Streusel Pancakes

As soon as I saw this recipe from Two Peas and Their Pod for pumpkin-cinnamon-streusel-pancakes I knew I had to make them. Since I just so happened to have some pumpkin leftover from making  Tidy Mom's Pumpkin Spice Hot Chocolate (head over here to read my post about it,) it seemed like a great plan for a lovely fall morning. #1 Son was willing to come over and be my guinea pig. He's always willing to try something new.

First we round up the cast of characters for the streusel:

Ignore the vanilla, I seemed prone to adding ingredients to photos they didn't belong in today, the vanilla gets it's chance later.....
Cube the cold butter and add to the flour, brown sugar, and cinnamon. Mix until coarse and crumbly. I always try to do this with a fork but always resort to using my fingers (after I wash of course!)
It should look something like this.

In a separate bowl mix together the dry ingredients:

Mix together the egg, pumpkin, milk, oil, and vanilla in a separate bowl. Add to dry ingredients:

This is where I started to get busy and forgot to take pictures until this:
Luckily these are so rich and sweet we had trouble finishing!

The next time I make this recipe, and there WILL be a next time, I think I will only sprinkle the streusel on the     cooked side of the pancake. Doing it on both sides was just a little too much sweet for me, and my sweet tooth is my favorite tooth. The pancakes would also be great all on their own if you don't want something quite so decadent!

Pumpkin Cinnamon Streusel Pancakes

Yield: Serves 4

ingredients:

For the cinnamon streusel:
1/2 cup all-purpose flour
1/2 cup brown sugar, packed
1 teaspoon ground cinnamon
6 tablespoons cold unsalted butter, cut into chunks
To make the pancakes: 
3/4 cup all-purpose flour
1/2 cup whole wheat flour
2 tablespoons light brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
1 cup milk
1/2 cup canned pumpkin (not pumpkin pie filling)
1 large egg
2 tablespoons canola oil
1 teaspoon vanilla extract

directions:

1. First, make the cinnamon streusel. In a medium bowl, combine flour, brown sugar, cinnamon, and butter. Mix together with your hands or a fork, until you have a crumbly mixture. Set aside.
2. In a large bowl, whisk together flours, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
3. In a medium bowl, whisk together milk, egg, pumpkin, canola oil, and vanilla extract. Add wet ingredients to the flour mixture and whisk until combined.
4. Heat a griddle or pan to medium low. Coat with cooking spray. Drop 1/3 cup of batter onto heated skillet. Add 2 tablespoons of the cinnamon streusel. Cook on the first side until bubbles begin to form, about 2-3 minutes. Carefully flip pancake over and cover very generously with cinnamon streusel. Cook for another 2-3 minutes or until golden brown. Continue this process to make the rest of the pancakes.
5. Serve pancakes warm with maple syrup and butter.



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