Monday, October 29, 2012

Pumpkin Pancakes with Cinnamon Streusel

So...another pumpkin (and streusel) recipe.  But seriously, what's a girl to do when work is cancelled, thanks to Hurricane Sandy? Make pumpkin cinnamon streusel pancakes, that's what (and take very dark pictures of them, thanks to Hurricane Sandy).

I really liked this recipe -- the pancakes ended up being light and fluffy. And of course, the cinnamon-streusel topping was a great touch. And not only does the streusel go on top of the pancakes but it cooks on the bottom side as well! It gave tons of flavor and texture and I found it completely unnecessary to serve the pancakes with any butter or syrup. This was also a very simple recipe to whip up so it didn't take much time at all to enjoy a relaxing breakfast.

And best yet? Leftovers for tomorrow morning!

Pumpkin Pancakes with Cinnamon-Streusel Topping
Taken from: Two Peas and their Pod
Serves 4

For the cinnamon streusel (below, I halved the amount of streusel which I thought was perfect but feel free to double if you want to):
  • 1/4 cup all-purpose flour
  • 1/4 brown sugar, packed
  • 1/2 teaspoon ground cinnamon
  • 3 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
  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. Let batter rest for several minutes while griddle is heating.
  4. Heat a griddle or pan to medium low. Coat with cooking spray. Drop 1/4 or 1/3 cup of batter onto heated skillet. Add 1/2 - 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 with cinnamon streusel. Cook for another 2-3 minutes or until golden brown. Continue this process to make the rest of the pancakes.


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