Cinnamon Streusel Pancake Casserole Food

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CINNAMON STREUSEL PANCAKE CASSEROLE



Cinnamon Streusel Pancake Casserole image

Switch up your weekend breakfast routine and bake this pancake casserole topped with a sweet cinnamon streusel.

Provided by Cindy Rahe

Categories     Breakfast

Time 1h

Yield 12

Number Of Ingredients 12

1/2 cup butter, cut into pieces
1 cup Gold Medal™ all-purpose flour
3/4 cup packed brown sugar
2 teaspoons ground cinnamon
2 1/2 cups Original Bisquick™ mix
1 teaspoon baking powder
3 tablespoons packed brown sugar
1 teaspoon ground cinnamon
1 1/2 cups buttermilk
2 eggs
1/4 cup butter, melted
2 teaspoons vanilla

Steps:

  • Heat oven to 350°F. Generously butter or spray with cooking spray 13x9-inch (3-quart) glass baking dish.
  • In medium bowl, mash Streusel ingredients with fork until coarsely crumbly, with some larger chunks and finer pieces throughout. Refrigerate until ready to use.
  • In another medium bowl, mix dry pancake batter ingredients with whisk. In another medium bowl, beat wet pancake batter ingredients with whisk. Pour wet mixture into dry mixture; fold to combine. A few lumps in the batter are totally fine. Pour batter into pan; top with streusel.
  • Bake 45 to 50 minutes or until cooked through and golden brown.

Nutrition Facts : Calories 340, Carbohydrate 42 g, Cholesterol 65 mg, Fat 3, Fiber 0 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 19 g, TransFat 0 g

CINNAMON STREUSEL PANCAKES



Cinnamon Streusel Pancakes image

For my mom, Du-pars was an iconic diner. The waitresses just looked SO AMERICAN. My mom felt like she was on Happy Days, waiting for Fonzie to walk in. Mom struggled with American food -- like, a Caesar Salad was exotic -- but with pancakes you can't go wrong. Du-pars' pancakes were her first comfort food in her new home. And we ended up making a ton of pancakes as a family.

Provided by Claire Thomas : Food Network

Categories     main-dish

Time 1h20m

Yield 10 to 12 pancakes, depending on size

Number Of Ingredients 17

2 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon kosher salt
2 cups buttermilk
3 large eggs, separated
3 tablespoons unsalted butter
Vegetable oil, for the pan
Cinnamon Streusel, recipe follows
Melted clarified unsalted butter, for serving
Maple syrup, for serving
2/3 cup all-purpose flour
1/4 cup packed light brown sugar
1 teaspoon ground cinnamon
Pinch of kosher salt
6 tablespoons (3 ounces) unsalted butter, cold and cubed

Steps:

  • Whisk together the flour, sugar, baking powder, baking soda and salt in a medium bowl. Add the buttermilk and egg yolks to the flour mixture. Whisk together until everything is coated with the liquid.
  • Melt the butter in a saute pan over medium heat. Continue to cook, swirling the pan occasionally, until the butter is golden brown. Pour the butter into the batter and whisk everything together just until all ingredients are incorporated. Let the batter sit on the counter for 30 minutes or overnight in the fridge to thicken and let the buttermilk work its magic.
  • Before cooking, in a small bowl, whisk the egg whites until fluffy and stiff. Fold the egg whites into the pancake batter.
  • Heat a large cast-iron skillet over medium-low heat for about 5 minutes. Heavily grease the skillet with oil. Use a measuring cup to ladle about 1/3 cup batter per pancake into the skillet, being careful not to overcrowd the surface of the skillet. Sprinkle with some Cinnamon Streusel. Cook until bubbles form on the top of the pancakes and the bottoms are golden brown, 2 to 4 minutes. Flip and cook until the other sides are lightly browned. Serve hot with clarified butter and syrup.
  • Preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat.
  • Using your fingers or a food processor, combine the flour, brown sugar, cinnamon and salt. Mix in the butter until crumbly. Spread the mixture on the prepared baking sheet and bake for 10 minutes. Break the mixture apart and mix the streusel. Let cool.

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  • 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.
  • In a large bowl, whisk together flour, sugar, baking powder, soda, and salt. In a small bowl, whisk together buttermilk, eggs, oil, and vanilla. Add wet ingredients to the flour mixture and stir just until combined. Do not over mix, batter will be slightly lumpy.
  • Heat a griddle or pan to medium low. Coat with cooking spray. Drop 1 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.


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