From
Rachel (Reid) Brown
Make
the cinnamon streusel:
1/2
cup all purpose flour
1/2
cup brown sugar, packed
1
t. ground cinnamon
6
T. unsalted butter, cut into chunks
Set aside.
Set aside.
Pancake
batter:
3/4
cup all purpose flour
1/2
cup whole wheat flour
2
T. light brown sugar
2
t. baking powder
1/4
t. salt
1
t. ground cinnamon
1/4
t. nutmeg
1/8
t. ground ginger
1/8
t. ground cloves
1
cup milk
1/2
cup canned pumpkin (not pumpkin pie filling)
1
large egg
2
T. canola oil
1
t. vanilla extract
Instructions:
First,
make the cinnamon streusel. In medium bowl, combine flour, brown sugar,
cinnamon, and butter.
Mix
streusel mixture together with your hands or a fork til crumbly. Set
aside.
Now
make the pancakes:
In
a large bowl, whisk together flours, brown sugar, baking powder, salt,
cinnamon, nutmeg, ginger and cloves. Set aside.
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.
Heat
a griddle or pan to medium-low. Coat with cooking spray. Drop 1/3 cup of
batter onto heated skillet. Add 2 T. of cinnamon streusel. Cook on
the first side until bubbles begin to form, about 2-3 minutes. Carefully
flip pancake over and cover generously with cinnamon streusel. Cook another 2-3
minutes or until golden brown.
Continue
this process to make the rest of the pancakes.
Serve
warm with maple syrup and butter.
Note
from Rachel: for another variation: skip all of the streusel and
add dark chocolate chips to the pancake batter. We LOVE pumpkin-chocolate-chip
pancakes!!
