- 3/4 cup all purpose flour
- 3/4 cup packed brown sugar
- 1 1/2 tsp cinnamon
- 10 Tbsp cold butter
- 2 cups all-purpose flour
- 2 Tbsp sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups buttermilk (I substituted sour milk see note below)
- 2 large eggs
- 1/4 cup canola oil
- Prepare the streusel mixture by mixing the flour, brown sugar and cinnamon in a medium bowl. Then using a large shred cheese grater, you grate the butter into the flour, brown sugar, and cinnamon mixture. Grate a little and then stir it in and continue until all the butter has be grated. You want a nice crumbly mixture. If you don’t have the cheese grater you can cut the butter into small pieces and use a fork or pastry blender, but I love to use the cheese grater method.
- In another bowl, mix all of the dry ingredients for the pancake mixture together.
- Add all wet ingredients (eggs, buttermilk, and oil) to a separate bowl and stir just until blended.
- Add the wet ingredient to the dry ingredients just until combined. Do not over mix, batter will be slightly lumpy.
- Lightly coat skillet with oil. Heat to medium low (I do one notch below medium).
- Drop 1/2 cup of the pancake batter onto heated skillet. If needed, use the back side of a spoon to help even out the batter. Sprinkle with 1 Tbsp of the streusel mixture.
- Cook on first side until bubbles begin to form on surface and underside is golden, about 2 minutes. The pancake with be puffy and the streusel mixture will have dissolve into the pancake.
- Flip over and sprinkle the now cooked side of the pancake with 3 Tbsp of the streusel mixture. You want it nice and even on the pancake. Cook for 2 minutes until golden brown and the streusel is nice and melted on the top of the pancake.
- Serve warm with maple syrup and butter. Makes 8 large pancakes.
*** if you don’t have buttermilk just add 1 Tbsp of vinegar or lemon juice to your liquid measuring cup. Then add enough milk to make 1 cup. Allow to sit for 5 minutes and you have a substitute for 1 cup of buttermilk.