PUMPKIN CINNAMON STREUSEL PANCAKES
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
In medium bowl, combine flour, brown sugar, cinnamon, butter.
Mix streusel mixture together with your hands or a fork til crumbly.
Set aside.
Make the 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
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: for a variation - skip all of the cinnamon streusel ingredients and add dark chocolate chips to the pancake batter. We LOVE pumpkin-chocolate chip pancakes!!
