CINNAMON STREUSEL PANCAKES
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
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.
PUMPKIN CINNAMON STREUSEL PANCAKES RECIPE - (4.5/5)
Provided by Foodiewife
Number Of Ingredients 22
Steps:
- Cinnamon streusel: In a medium bowl, combine the flour, brown sugar, cinnamon, and butter. Mix together with your hands (or a fork), until you have a crumbly mixture. Set aside. Dry ingredients: In a large bowl, whisk together flours, brown sugar, baking powder, salt, and pumpkin pie spice. Set aside. Wet ingredients: 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. Don't over mix! Heat a griddle or pan to medium low. Coat with cooking spray. Drop 1/3 cup of batter onto the heated griddle (or skillet). Add 2 tablespoons of the cinnamon streusel. Cook on the first side until bubbles begin to form, about 2 to 3 minutes. Carefully flip the pancake over and cover very generously with cinnamon streusel. Cook for another 2 to 3 minutes or until golden brown. Continue this process to make the rest of the pancakes. Serve pancakes warm with a drizzle of pure maple syrup, and if desired, butter. Notes: The pancakes, themselves, are not overly sweet. However, the streusel can be sweet and very rich. If you want to cut back on the sweetness, I would suggest NOT adding the streusel on the first step-- rather, adding streusel once the pancake has been cooked and flipped on one side. I thought the whole wheat to white flour ratio was perfect. The texture was very slightly dense, but still somewhat tender. You could use all white flour, if you prefer, but I'd increase the brown sugar a little bit more.
PUMPKIN STREUSEL PANCAKES
Recipe by Kristan Roland, Confessions of a Cookbook Queen These pumpkin streusel pancakes are the perfect cozy Fall breakfast. Treat yourself to a lazy morning around the table with your family!
Categories Breakfast
Time 35m
Yield 4
Number Of Ingredients 15
Steps:
- Heat griddle to 325°F (or warm a skillet over medium heat).
- Prepare streusel: In a small bowl, combine Bisquick™ and brown sugar. Cut in butter and mix with your hands until combined and a crumb topping is formed. Set aside.
- In a large bowl, stir together Bisquick™, granulated sugar, cinnamon, ginger, and cloves. Stir in pumpkin, egg, milk, and vanilla until smooth and combined.
- Pour batter by the 1/3 cup onto griddle. Let cook until bubbles start to appear, then add a sprinkle of streusel. Let cook until bubbly all over and brown underneath. Flip and top with another sprinkle of streusel. Cook until done, then remove to a plate. Repeat until all the batter is used.
- Prepare glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth.
Nutrition Facts : Calories 810, Carbohydrate 142 g, Cholesterol 85 mg, Fat 4, Fiber 4 g, Protein 11 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 920 mg, Sugar 85 g, TransFat 1/2 g
PUMPKIN STREUSEL BARS
Nut and egg free, 100% whole grain, but packed with rich flavour! An oat, whole wheat and pumpkin seed mixture makes the perfect base for a barely sweetened pumpkin layer. The whole thing gets topped off with yet more oaty crumble and baked to rich perfection!
Provided by YummySmellsca
Categories Bar Cookie
Time 1h20m
Yield 1 8" pan, 12 serving(s)
Number Of Ingredients 18
Steps:
- Preheat the oven to 375F and line a 9" pan with parchment.
- Combine crust ingredients, mixing with a pastry blender or fork.
- Press into the pan.
- Bake for 10 minutes. Set aside.
- In a bowl, beat together the pumpkin, brown sugar, honey and pumpkin spice until smooth.
- Whisk together the milk and cornstarch and mix into the pumpkin mixture.
- Spread filling over baked crust.
- Combine the topping mixture until crumbly and sprinkle over the filling.
- Return to the oven and bake another 25-30 minutes.
- Cool completely before cutting.
Nutrition Facts : Calories 165.3, Fat 5.1, SaturatedFat 2.4, Cholesterol 8.9, Sodium 109.1, Carbohydrate 28.6, Fiber 1.8, Sugar 15.7, Protein 3.2
PUMPKIN PANCAKES
I just love the taste of pumpkin anything. These are sweet tasting and reminds me of fall! This was a wonderful addition to my recipes. I got it from Quick Cooking a couple of years ago. Please enjoy!
Provided by Carrie in Indiana
Categories Breakfast
Time 20m
Yield 12 pancakes
Number Of Ingredients 8
Steps:
- In a bowl, combine the baking mix, brown sugar and cinnamon.
- In another bowl, combine the eggs, milk, pumpkin, oil and vanilla.
- Stir moist ingredients into the dry ingredients, mix well.
- Pour batter by 1/3 cupfuls onto a lightly greased hot giddle.
- Turn when bubbles form on top of pancakes.
- Cook until second side is golden brown.
- Serve with your favorite syrup.
Nutrition Facts : Calories 167.8, Fat 8.3, SaturatedFat 2.6, Cholesterol 43.9, Sodium 298, Carbohydrate 18.5, Fiber 0.7, Sugar 4.7, Protein 4.6
WHOLE FOODS PUMPKIN STREUSEL BREAD
This bread is from Whole Foods website. It is absolutely delicious, and freezes well. The streusel topping is very sweet and therefore its better as a dessert or coffee cake...not exactly a diet food!
Provided by Elle Woods Can Cook
Categories Quick Breads
Time 1h10m
Yield 2 loaves, 20 serving(s)
Number Of Ingredients 18
Steps:
- Ingredient Options: use McIntosh apples for tart flavor or Cortland for sweet.
- Prepare the topping by blending chopped nuts, sugar, flour, cinnamon and butter in a small bowl until it resembles coarse cornmeal. Set aside. Preheat oven to 350°F Lightly grease two 8-1/2-inch by 4 1/2-inch loaf pans. Set aside. In a large bowl, whisk together pumpkin, oil, eggs, and sugar until well combined. Sift together dry ingredients and stir into pumpkin. Fold in apples and chestnuts. Pour into prepared pans. Divide streusel topping and sprinkle evenly on both pans. Bake 50-60 minutes or until tester inserted into center comes out clean. Cool slightly in pans then transfer to a cooking rack. When cooled, you may wrap loaves and refrigerate or freeze.
Nutrition Facts : Calories 331.6, Fat 13.1, SaturatedFat 3.2, Cholesterol 51.5, Sodium 284.8, Carbohydrate 50.9, Fiber 2, Sugar 30.7, Protein 3.9
CINNAMON PUMPKIN STREUSEL PANCAKES
Make and share this Cinnamon Pumpkin Streusel Pancakes recipe from Food.com.
Provided by gailanng
Categories Breakfast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- 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.
- Pancakes: In a large bowl, whisk flours, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
- In a medium bowl, whisk milk, egg, pumpkin, 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 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 procedure to make the rest of the pancakes.
- Serve pancakes warm with maple syrup and butter.
Nutrition Facts : Calories 614.4, Fat 28.6, SaturatedFat 13.4, Cholesterol 100.8, Sodium 461.8, Carbohydrate 81.7, Fiber 4.3, Sugar 34.8, Protein 10.2
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