Hold on a minute…we’re at the end of block 8? WHAT?!? I can’t believe first year is passing by so fast…I don’t feel competent enough to be a senior!!
Anyways. To make myself feel better, I’ve been making these cinnamon streusel pancakes. They are the PERFECT treat when you’re post-call, or on a lazy sunday, or for brunch for a few people. They’re heavenly and to die for. Joff thought they were a bit too sweet, so you can adjust how much streusel you top it with for each person’s sweet tooth.
The following recipe makes about 6-7 pancakes (i usually make them pretty big, if you like mini-pancakes it’ll definitely make a lot more). I made them again for brunch this weekend and the four of us were rolling around stuffed. Halving the recipe is perfect for two people, maybe even three if you have smaller appetites!
Cinnamon Streusel Pancakes
Yield: 6 large 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
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
1. First, make the cinnamon streusel. 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.
2. 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.
3. 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.
4. Serve warm with maple syrup and butter.