Happy Sunday everyone, its Family Time here at The Slow Roasted Italian, today we bring you Cinnamon Streussel Pancakes. An absolute treat, almost a dessert! Fantastic, I highly recommend you try these!
Munchkin, Chad and I all loved these, how could you not? They were so easy to make. I managed to make these while tending to a screaming child and talking to my ISP (internet service provider) on the phone, trying to get our internet back up and running.
Super easy and incredibly flavorful. They reheat perfectly! Make 2 batches and have pancakes Sunday and Monday!
Recipe from Two Peas and Their Pod
Cinnamon Streusel Pancakes
2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk (or make your own)
2 large eggs
1/4 cup canola oil
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 cup brown sugar, packed
1 teaspoon ground cinnamon
6 tablespoons cold unsalted butter, cut into chunks
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.
Serve warm with maple syrup and butter.
Click here for a printable version of this recipe - The Slow Roasted Italian.com