This weekend passed by too quickly and I didn't get a chance to make those pancakes I was talking about.
Lucky for me, the boyfriend was craving pancakes also. So where do you go if you're jonesin' for some real nice flapjacks and a cigarette?
Well, the International House of Pancakes, of course. It's a house of pancakes for pete's sake.
Or IS it? I grew suspicious when I looked at their menu and saw only four choices for pancakes. If you're the international house of pancakes, I want to see a full page or two of pancake options, damn it. They had page after page of sausage, bacon, egg and hashbrown combinations.
I can go to Denny's if I want a Grand Slam breakfast. You know?
And here's another thing you don't know about IHOP: they have crepes, but you shouldn't order them. At least not the Swedish lingonberry crepes. Bad, very bad.
(Do you say crehhps or craayps?)
But the seasonal pumpkin pancakes were pretty good, although a little doughy and undercooked. I ate one and I was full and felt a little sick. That's how it always is for me when I eat pancakes - and I bet a lot of people as well. That's why I'm working on a pancake diet plan and I will make millions off of it.
A pancake for breakfast, a pancake for lunch, a pancake for dinner. The pancakes will keep you feeling full and a little sick all day, and you won't feel like eating anything else. And there's no exercise involved. All you have to do is sit on the couch and watch reruns of Home Improvement.
So in conclusion, try my special pancake diet plan. Also, make your own pancakes at home. Good luck making pumpkin pancakes at home, though. Do you know why? Don't be alarmed, but...
There is a canned pumpkin shortage.
I repeat: a CANNED PUMPKIN SHORTAGE.
I don't think you realize how serious this is. Tell your loved ones. If you go to the store right now I guarantee they'll be out of canned pumpkin. I have been searching for pumpkin for weeks now. I've been to every grocery store in the area and haven't been able to find any. When I do find some, I'm stocking up. If you've had similar problems or know what's going on, let me know. Maybe it's just in this area.
I baked this bread a few weeks ago when pumpkin was still available, and it is very scrumptious. It's moist and flavorful with spices and molasses. It's topped with a hazelnut streusel made out of toasted hazelnuts, brown sugar, butter and oats.
Perfect for autumn. Happy autumn!
Toasted Hazelnut Streusel Pumpkin Bread (Recipe by Me)
Printable Recipe
1/4 cup unsalted butter, plus 3 tablespoons, softened
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 1/4 teaspoons ground ginger
1/2 teaspoon freshly grated nutmeg
1 cup packed brown sugar
2 large eggs
2 1/2 teaspoons vanilla extract
1 1/4 cups canned pumpkin puree
2 tablespoons molasses
2/3 cup milk
Toasted Hazelnut Streusel
1/2 cup finely ground hazelnuts, toasted
1/3 cup packed brown sugar
1/3 cup quick or old fashioned oats
3 tablespoons chilled unsalted butter, cut into small pieces
Preheat oven to 375 degrees F. Butter and flour a loaf pan.
Melt 1/4 cup butter in a small saucepan over medium heat; cook for 2-3 minutes, whisking frequently, until butter starts to foam and turn golden brown. Set aside to cool for 5 minutes.
In a medium mixing bowl, sift together flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
In a large mixing bowl, using a mixer on medium speed, beat together browned butter, 3 additional tablespoons softened butter and brown sugar, until creamy, about 1 minute. Beat in eggs and vanilla until combined. Beat in pumpkin and molasses until combined. Reduce mixer speed to low and gradually beat in flour mixture, alternating with milk, until combined, about 1-2 minutes. Spread batter evenly into loaf pan.
To make the hazelnuts streusel, in a medium bowl, stir together hazelnuts, brown sugar and oats; knead in butter until mixture is well combined, mealy, and starts clumping together. Sprinkle the clumps evenly over batter. Bake for 1 hour-1 hour & 10 minutes (cover with foil 25 minutes it to avoid overbrowning), or until well risen and set, and a wooden pick inserted into bread comes out with moist crumbs attached. Cool in pan completely before removing.
Makes 1 loaf
Printable Recipe
1/4 cup unsalted butter, plus 3 tablespoons, softened
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 1/4 teaspoons ground ginger
1/2 teaspoon freshly grated nutmeg
1 cup packed brown sugar
2 large eggs
2 1/2 teaspoons vanilla extract
1 1/4 cups canned pumpkin puree
2 tablespoons molasses
2/3 cup milk
Toasted Hazelnut Streusel
1/2 cup finely ground hazelnuts, toasted
1/3 cup packed brown sugar
1/3 cup quick or old fashioned oats
3 tablespoons chilled unsalted butter, cut into small pieces
Preheat oven to 375 degrees F. Butter and flour a loaf pan.
Melt 1/4 cup butter in a small saucepan over medium heat; cook for 2-3 minutes, whisking frequently, until butter starts to foam and turn golden brown. Set aside to cool for 5 minutes.
In a medium mixing bowl, sift together flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
In a large mixing bowl, using a mixer on medium speed, beat together browned butter, 3 additional tablespoons softened butter and brown sugar, until creamy, about 1 minute. Beat in eggs and vanilla until combined. Beat in pumpkin and molasses until combined. Reduce mixer speed to low and gradually beat in flour mixture, alternating with milk, until combined, about 1-2 minutes. Spread batter evenly into loaf pan.
To make the hazelnuts streusel, in a medium bowl, stir together hazelnuts, brown sugar and oats; knead in butter until mixture is well combined, mealy, and starts clumping together. Sprinkle the clumps evenly over batter. Bake for 1 hour-1 hour & 10 minutes (cover with foil 25 minutes it to avoid overbrowning), or until well risen and set, and a wooden pick inserted into bread comes out with moist crumbs attached. Cool in pan completely before removing.
Makes 1 loaf
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