Ingredients:

  • 1/2 cup (65g) All-purpose flour
  • 1/2 cup (100g) Light brown sugar, packed
  • 1 tbsp Ground cinnamon
  • 4 tbsp (56g) Unsalted butter, cold and cubed
  • 1/4 tsp Sea salt
  • 2 cups (250g) All-purpose flour
  • 2 tbsp Brown sugar
  • 1 tbsp Baking powder
  • 1 tsp Baking soda
  • 1.5 tsp Pumpkin pie spice
  • 1/2 tsp Salt
  • 1 cup (245g) Pumpkin puree
  • 1 large Egg
  • 1.5 cups (355ml) Whole milk
  • 2 tbsp (28g) Unsalted butter, melted
  • 1/2 cup (113g) Salted butter, softened
  • 1 tsp Ground cinnamon
  • 1 tbsp Maple syrup

Instructions:

  1. Mix 65g flour, 100g brown sugar, and 1 tbsp cinnamon in a small bowl.
  2. Incorporate 56g cubed cold butter into the flour mixture using a fork or your fingers. Stop when you see pea sized crumbs.
  3. Whisk 250g flour, 2 tbsp brown sugar, baking powder, baking soda, and spices in a large bowl.
  4. Combine 245g pumpkin puree, the egg, 355ml milk, and 28g melted butter in a separate jug.
  5. Pour the wet mixture into the dry ingredients and fold gently. Stop as soon as the white streaks disappear.
  6. Heat your skillet over medium low heat and grease lightly with a small knob of butter.
  7. Ladle 1/4 cup of batter onto the hot surface. Wait for bubbles to appear around the edges.
  8. Sprinkle a generous tablespoon of the streusel mixture onto the raw side of the pancake.
  9. Flip the pancake until the streusel is pressed against the pan and sizzling.
  10. Cook for another 2 minutes until the pancake feels firm and the sugar is caramelized.
  11. Beat 113g softened butter with the maple syrup and cinnamon until light and airy.