Monday, November 28, 2011

Cake of the Week: Pumpkin Streusel Pancakes

My home is kind of a scary place when it comes to food…and by that I mean there is a lot of it, most things involve buttercream, and I don’t have to do anything except appreciate and lick the frosting off my fingers.

If I lived there full time, this would probably become an issue (and by that I mean I’d have to buy bigger pants). But since I only go home once in a blue moon, it’s instead a perfectly acceptable vacation from reality and venture into the realm of all-desserts-all–the-time

The tour guide on this sugar vacation is, of course, Sister1. She bakes and I eat. And then I let her and her husband mock me for my whipped cream consumption. Trust me, it’s a win-win. 

One morning over Thanksgiving break, she decided to make us pancakes (us = me, Sister2my dad and mama, and Geoff - the aforementioned husband). But not just any pancakes – Pumpkin Streusel Pancakes

They were absolutely insane. Because not only are they pumpkin pancakes (yum), but they have a cinnamon streusel cooked into them (double yum), and then, because we are intensely awesome eaters, we slathered them with cream cheese spice frosting, syrup, and whipped cream (quadruple yum to the max!!!).

Sister2’s recipe is based on this one from Two Peas & Their Pod, but with some modifications (noted below in pink).

Pumpkin Cinnamon Streusel Pancakes
Yield: Serves 4
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 (Sister2 used buttermilk)
  • 1/2 cup canned pumpkin (not pumpkin pie filling)
  • 1 large egg (Sister2 used flax egg substitute)
  • 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.
  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. (As previously mentioned, we did it up and used frosting and whipped cream…be prepared for the ensuing sugar coma…it’s worth it.)