PUMPKIN CINNAMON STREUSEL PANCAKES

PUMPKIN CINNAMON STREUSEL PANCAKES
Everyone loved!  Perfect fall dinner!  Could easily half the streusel amount.  Good without streusel on both sides.

STREUSEL (can 1/2 this amount)

• 1/2 cup all-purpose flour (about 2 ounces)
• 1/2 cup brown sugar
• 1 teaspoon ground cinnamon
• 6 tablespoons cold unsalted butter, cut into chunks

PANCAKES:

• 3/4 cup all-purpose flour (about 3 ounces)
• 1/2 cup whole wheat flour (about 2 ounces)
• 2 tablespoons brown sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/8 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1 cup milk
• 1/2 cup canned pure pumpkin puree
• 1 large egg
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla

1. Start by making the cinnamon streusel. In a medium bowl, mix together the flour, brown sugar, cinnamon, and butter. Use your hands or a fork to mix until you have a crumbly mixture.
2. In a large bowl, whisk together the flours, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
3. In a medium bowl or large measuring cup, whisk together the milk, egg, pumpkin, oil, and vanilla. Add the wet ingredients to the flour mixture and whisk until combined.
4. Heat the griddle or pan to medium low and coat with cooking spray. Pour a 1/3 cup of batter onto the heated griddle. Sprinkle about 1 tablespoon of the streusel over the pancake. Cook on the first side until bubbles begin to appear, about 3 minutes, or until golden brown. Gently flip the pancake over and cover the top with the streusel. Cook for another 3 minutes or so. Continue with the rest of the pancake batter.
5. Serve pancakes warm with maple syrup drizzled over top. Enjoy!

CHOCOLATE PANCAKES WITH HOMEMADE SALTED CARAMEL SAUCE

Chocolate Buttermilk Pancakes with Homemade Salted Caramel Sauce

Chocolate and caramel is a match made in heaven and makes for a special breakfast treat. The soft, light, fluffy, moist buttermilk pancakes are the perfect sponges for the sweet and lightly salted caramel sauce. Recipe may be doubled and extra pancakes can be frozen and reheated for busy mornings. Chocolate, it's what's for breakfast.

http://www.averiecooks.com/2013/06/chocolate-buttermilk-pancakes-with-homemade-salted-caramel-sauce.html

We liked these.  Used caramel sauce from Trader Joe's.  Yum!  Make a double batch!  Leftovers makes great PB sandwiches.

UPDATE: I have made the caramel sauce, but we actually like the other caramel syrup (http://lncookbook.blogspot.com/2010/11/syrup.html). 

YIELD: 10-12 small pancakes or 6 larger

PREP TIME: 5 mins for pancakes

COOK TIME: 5 mins for pancakes, 10 mins for caramel

TOTAL TIME: 20 minutes

INGREDIENTS:

Pancakes

1 cup all-purpose flour

2 tablespoons unsweetened cocoa powder (I used Hershey's Special Dark Cocoa Powder)
2 tablespoons granulated sugar

1 tablespoon light brown sugar, packed

1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
pinch salt, optional
1 cup buttermilk , plus a splash more only if necessary
1 large egg
2 heaping tablespoons canola or vegetable oil
1 teaspoon vanilla extract

Salted Caramel Sauce

Makes about 1 cup

Note - If you don't want to make your own salted caramel sauce, Trader Joe's sells Fleur de Sel Salted Caramel Sauce, which I swear by. Williams-Sonoma has a Salted Caramel Sauce for four times the price of the Trader Joe's sauce.

1 cup granulated sugar

1/4 cup water

3/4 cup heavy cream or half and half (I use half and half)

1 tablespoon vanilla extract

2 tablespoons rum, optional

1/4 cup butter (half of 1 stick, salted or unsalted may be used)

1/2 to 1 teaspoon kosher salt, or to taste (or omit salt for regular caramel sauce)

DIRECTIONS:

1. For the Pancakes - In a large mixing bowl, whisk together first 8 dry ingredients (through optional salt); set aside.
2. In a large measuring cup or bowl, whisk together final 4 wet ingredients.
3. Add wet to dry, and fold gently to combine. Don't overmix; batter will be lumpy. It's a thick batter, but if it's too thick for your liking, add a splash of additional buttermilk to thin it.
4. Spray a large non-stick skillet with cooking spray, and place over medium heat.
5. Using a 2-tablespoon cookie scoop or spoon that's been sprayed with cooking spray (helps batter to slide right off), place heaping 2-tablespoon mounds of batter in skillet. Cook pancakes on first side for about 3 minutes, flip and cook on second side for about 2 minutes, or until done. Repeat until all batter is gone, respraying both skillet and scoop with cooking spray as necessary.
6. Serve pancakes immediately with butter, syrup, or your favorite topping. If making the salted caramel sauce, place pancakes on a baking sheet and keep them in a preheated 250F oven while making the sauce so they stay warm. Pancakes can be wrapped or kept airtight in the refrigerator for up to 5 days or frozen for up to 4 months.
7. For the Salted Caramel Sauce - In a heavy-bottomed medium saucepan with tall enough sides to accommodate the mixture when it starts bubbling, combine the sugar and water. Heat over medium-low heat until the sugar dissolves, stirring occasionally.
8. Increase the heat to medium-high and bring mixture to a boil without stirring. Using caution, use a wet pastry brush or damp paper towel to wipe down any crystals that are clinging to the sides of the saucepan. Failure to remove them could result in a grainy sauce. Boil until the mixture is a deep amber color, about 5 to 6 minutes.
9. Remove the pan from the heat, and using caution, whisk in the cream. The mixture will bubble up vigorously.
10. Add the vanilla and optional rum. It will bubble again.
11. Stir in the butter and salt to taste; or omit salt for regular caramel sauce. If using table salt rather than Kosher salt, add less because it’s finer-grained and 1 teaspoon of table salt is much saltier tasting than 1 teaspoon of Kosher salt.
12. Transfer caramel to a glass or heatproof jar with a lid. Caramel sauce will keep airtight for many months in the refrigerator.

GINGERBREAD PANCAKES

GINGERBREAD PANCAKES
I am pretty sure this recipe came from Martha Stewart Living magazine.  We really liked it - especially with little chocolate chips and peanut butter. Yum!  Made lots.

Whisk together:
3 cups flour (I used 1 cup cake, 1 cup ww pasty and 1 cup white)
1 T baking powder
3/4 tsp baking soda
1 tsp coarse salt
2 tsp ground ginger
2 tsp cinnamon
1/4 tsp cloves
1/4 tsp nutmeg

Add:
3 large beaten eggs
1/3 cup molasses
3 cups buttermilk

Stir until combined.

WHOLE WHEAT PANCAKES WITH VANILLA PEACHES

WHOLE WHEAT PANCAKES WITH VANILLA PEACHES
We thought the pancakes were okay.  We LOVED the peaches!  We had them on top of waffles and french toast.  We also just ate them plain.  It is so, so yummy!

3 large peaches, pitted and sliced
3 Tbsp packed light brown sugar

• 1¼ tsp vanilla, divided
• ----
• ¼ tsp salt, plus more for seasoning
• ¾ cup all-purpose flour
• ¾ cup whole wheat flour
• ¼ cup wheat germ
• 2 Tbsp sugar
• 2½ tsp baking powder
• ½ tsp baking soda
• 1½ cups buttermilk
• 2 Tbsp melted butter, plus more for pan
• 2 large eggs

DIRECTIONS

1. Combine peaches, brown sugar, ¾ tsp vanilla and a pinch of salt in a small bowl. Cover and let stand 30 minutes.
2. Preheat oven to 200°F and place a plate inside.
3. In a large bowl, whisk together flours, wheat germ, sugar, baking powder, baking soda, and ¼ tsp salt. In a medium bowl, whisk together buttermilk, 2 Tbsp melted butter, eggs, and ½ tsp vanilla. Fold wet ingredients into flour mixture until just combined.
4. In a skillet on medium heat, melt enough butter to coat bottom. In batches, add ¼-cup dollops of batter. Cook until batter bubbles, about 4 minutes; flip and cook 3 minutes more. Transfer to plate in oven.
5. Repeat with remaining batter. Serve with peaches.

IHOP PANCAKES

Copycat Recipe: IHOP Pancakes
Rating: 5
http://fabulesslyfrugal.com/copycat-recipe-ihop-pancakes/

We really liked these.  Need to double recipe to have enough.

Yield: 12 3-4" pancakes

Copycat Recipe:  IHOP Pancakes

This recipe will make enough to feed 4 people. I doubled it for my large family (there were 8 of us eating) and we barely had enough. I used a 1/3 measuring cup to pour the batter to the griddle.

Ingredients

1 1/4 cup flour
1 teaspoon baking powder
1 teaspoon baking soda
pinch of salt
1 egg
1 1/4 c buttermilk (see my substitute recipe)
2 Tablespoon melted butter
1/4 cup sugar
Instructions

Mix the flour, baking powder, baking soda, and salt in a medium sized bowl.
In a separate bowl mix the egg and buttermilk. Don't have buttermilk? Use 1 cup of milk to 1 Tablespoon of vinegar (so pour the vinegar in a 1 cup measuring cup first, then fill the rest of it with milk).
Blend with the dry mixture using a wire whisk until there are no lumps. Then stir in the melted butter and the sugar. Don't over mix otherwise they'll be too chewy.
Heat a frying pan over a medium heat. Wipe a little butter on the pan (I used coconut oil).
Pour 1/3 cup of batter onto the hot griddle.
Flip it when bubbles appear. Pancakes are done when both sides are golden brown.
Enjoy!

APPLE PANCAKE

APPLE PANCAKES
(serves 4)
This was quite tasty. Before I had my dutch oven, I used a normal pan and the round stoneware. Next time I would either use my stainless steel pan or have the stoneware in the oven getting hot while the apple slices are cooking - then transfer them.

4 TBSP (1/2 stick) unsalted butter
1/4 c dark-brown sugar (I actually didn't notice it was brown, used white)
1 large McIntosh apples (about 8 ounces), cored and sliced 1/8"
5 large eggs
1 cup flour
1 cup milk
1/2 tsp cinnamon
pinch of course salt (used Kosher)
1/2 cup nuts,optional
Powdered sugar for dusting

Preheat oven to 400. In a 10" cast-iron skillet, melt butter and 3 TBSP brown sugar. Add apple slices, and cook for 5 minutes, stirring occasionally.

In a medium bowl, whisk together eggs, flour, milk, cinnamon, salt and remaining TBSP sugar. Pour batter slowly over cooked apple mixture. Transfer skillet to oven. Bake until dark golden brown, set in center, and puffed around the edges, about 15 minutes. Dust with powdered sugar; serve immediately.

CHOCOLATE PANCAKES

CHOCOLATE PANCAKES
Abagail and I had these for lunch today.  Yum!  Thought it would be good next time to try adding cinnamon.

2 cups bisquick
1/4 c sugar
2 T cocoa (next time I would sift - I get a big chunk in my pancake)
1 cup chocolate milk
1 tsp vanilla
2 eggs

CHOCOLATE PANCAKES
Everyone loved these! Tasted like a piece of cake.
Update:  My family loved whole box yellow cake mix with 2-4 T cocoa powder and 1 1/2 cup chocolate chips. I put the chocolate chips in first and mixed with cake mix before adding milk.


Don't cook on cast iron skillet. Needs to be non stick.

2 cups cake mix (any kind would do)
1 cup milk

UPDATE: If doing this recipe as waffles add an egg and some oil or else they will crumble really bad.  I also added some chocolate chunks and peanut butter chips that I dusted with flour first.  Yum!

Apple Crisp Pancakes

Apple crisp and pancakes rolled into one. Diced apples add chunky goodness to the Bisquick® batter and then before flipping, the pancakes get topped with a brown sugar-oatmeal streusel.

We all really liked these pancakes.

http://www.bettycrocker.com/recipes/apple-crisp-pancakes/b067f08b-a9d7-4a75-9187-c181741dc561

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 7 Reviews

• Prep Time 15 min
 
• Total Time 25 min
 
• Servings 13

Ingredients

Streusel Topping

1/4

cup plus 2 tablespoons packed brown sugar

1/4

cup Gold Medal® all-purpose flour

1/4

cup old-fashioned or quick-cooking oats

2

tablespoons plus 2 teaspoons cold butter

Pancakes

2

cups Original Bisquick® mix

1/2

teaspoon ground cinnamon

1/4

teaaspoon ground nutmeg

1

cup peeled diced Granny Smith apple (1/4-inch)

1

cup milk

2

eggs

Toppings, If Desired

Powdered sugar

Real maple syrup

Sweetened whipped cream

Save $$$ on your favorite brands

Directions

• 1In medium bowl, mix brown sugar, flour, oats, cinnamon and nutmeg. Cut in butter using pastry blender or fork until mixture is crumbly. Set aside.
• 2In large bowl, stir all pancake ingredients until well blended. Heat nonstick griddle to 350°F. or 12-inch skillet over medium-high heat. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush lightly with vegetable oil or spray with cooking spray before heating to help prevent streusel from sticking to griddle.
• 3For each pancake, pour 1/4 cupful batter onto hot griddle. Sprinkle each pancake evenly with scant 2 tablesppons Streusel mixture. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Turn; cook other side until light golden brown around edges about 1 minute to 1 minute 30 seconds. Scrape off griddle between batches of pancakes if necessary.
• 4To serve, serve pancakes Streusel side up and top as desired using any of the toppings listed.

VALENTINE'S DAY 2014

Made this for Valentine's Day 2014.  The kids liked it.  Had a hard time making it look as good as the picture.  Next time I would let the milk mixture cool a little before adding.  I used 2 strawberry & 2 cherry jello.  Tasted really good.  Made day before.  Would make again.  We also had heart shaped pizza from Papa Murphy's, stuffed strawberries, beets and Chocolate Mousse Crunch Cake for dessert. For breakfast we had Red Velvet Pancakes with cream cheese topping (used left over topping for stuffed strawberries).  Scott and I made a whole bunch of hearts and had them hanging from the ceiling.  The kids really liked it.  Had letter on some of the heart spelling out their present (Frozen movie - will ship when available 3/18/14).

RED VELVET PANCAKES WITH CREAM CHEESE TOPPING

http://www.bettycrocker.com/recipes/red-velvet-pancakes-with-cream-cheese-topping/7e08e0aa-1a71-40f7-83fe-420aa03067b5

Ingredients

Cream Cheese Topping

4

oz (half of 8-oz package) cream cheese, softened

1/4

cup butter, softened

3

tablespoons milk

2

cups powdered sugar

Pancakes

2

cups Original Bisquick® mix

1

tablespoon granulated sugar

1

tablespoon unsweetened baking cocoa

1

cup milk

1

to 1 1/2 teaspoons red paste food color*

2

eggs

Powdered sugar, if desired

Directions

• 1In medium bowl, beat cream cheese, butter and 3 tablespoons milk with electric mixer on low speed until smooth. Gradually beat in 2 cups powdered sugar, 1 cup at a time, on low speed until topping is smooth. Cover; set aside.
• 2In large bowl, stir all pancake ingredients except powdered sugar with wire whisk until well blended. Heat griddle or skillet over medium-high heat (375°F). (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush with vegetable oil if necessary or spray with cooking spray before heating.
• 3For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook 2 to 3 minutes or until bubbles form on top and edges are dry. Turn; cook other side until golden brown.
• 4Spoon cream cheese topping into resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag; squeeze bag to drizzle topping over pancakes. Sprinkle with powdered sugar.

JELLO WITH HEART

Find recipe in blog folder.  Will help if seeing picture.  Couldn't find on-line.

Coat a 9x13 with cooking spray.  Make 4 small boxes of jello according to box.  Let set.  Use a mini heart cutter and cut out hearts.  Wash pan to reuse.  Spray again and arrange hearts, spacing evenly.  Sprinkle 2 envelopes of unflavored gelatin over 1/2 cup cold water.  Let sit for 1 minute, when stir in 1 1/2 cups boiling water and 1 can (14 oz) sweetened condensed milk (next time let it cool).  Pour into pan but not over hearts.  You might not use the whole mixture.  Put back into fridge until firm.  Or I think next time I might put 9x13 in fridge and then pour milk mixture so I don't have to move pan after poured in mixture.

Chocolate Mousse Crunch Cake

http://www.ourbestbites.com/2010/03/chocolate-mousse-crunch-cake/

Recipe by Our Best Bites

Ingredients:

1 package Duncan Hines Devil’s Food Cake

1 recipe (give or take a little) Chocolate Ganache

Crushed Heath bars or a bag of chocolate-covered Heath bits

1 tsp. unflavored gelatin

1 Tbsp. cold water

2 Tbsp. boiling water (just heat it in a small bowl in your microwave)

1/2 c. sugar

1/4 c. unsweetened cocoa powder

1 c. whipping cream

1 tsp. vanilla

Instructions:

Bake cake according to cake mix instructions in 2 8″ round pans. Allow to cool and set aside. This can be done several days in advance; just freeze the cakes when you’re done.

In a small bowl, combine gelatin and cold water and allow to stand for about 1 minute. While gelatin is softening, bring 2 Tbsp. water to a boil in the microwave. Whisk into the softened gelatin and allow to cool slightly.

In a medium mixing bowl, combine sugar, cocoa powder, whipping cream, and vanilla. Beat with an electric mixer until medium-stiff peaks form. Mix in gelatin mixture and refrigerate for 30 minutes.

Prepare ganache (if you haven’t already) according to directions.

With a serrated knife, carefully slice the dome-iest part of each cake layer off so the layers are level. Place one layer on the serving plate and spread about 1/2 of the chocolate mousse over the cake. Sprinkle with Heath bits.

Place second layer on top of Heath bits.

Spoon ganache over the top layer, allowing it to drip down the sides.  Sprinkle with additional Heath bits and refrigerate until ready to serve.