You may have noticed a theme in some of my recipes.... I love a good streusel. Anytime I make a recipe that calls for streusel, I double it and freeze some. Streusel is a very versatile ingredient that can be added for crunch to so many things, but today it’s these blueberry streusel pancakes with lemon zest and powdered sugar icing....
My go to streusel recipe is a classic crunchy streusel when baked on muffins or cake. It can be adapted with the addition of different spices, oats, and nuts.
Streusel recipe ingredients:
6 tablespoons of melted butter
1 1/2 cups all purpose flour or you can used replace half of the flour with wheat flour or experiment with other flours.
1/2 cup of sugar (brown or white)
1/2-1 teaspoon salt (I always use 1tsp)
Optional ingredients are spices like cinnamon, cardamom 1-2 teaspoons
Oats or nuts 1/4-1/2 cup are good too.
Add all dry ingredients to a bowl and mix together and then add the melted butter, mixing with a fork until the dry ingredients are moistened and start to clump up into small clusters. At this point you can refrigerate the streusel for a few days or freeze it if not using immediately.
For the pancakes, I use this simple buttermilk pancake recipe.
Ingredients:
2 cups of flour
2 teaspoons of baking powder
1 teaspoon of baking soda
1/2 teaspoon of salt
2 tablespoons of granulated sugar
2 cups of buttermilk
2 large eggs
1 teaspoon of vanilla
Blueberries
Streusel
Zest of 1 lemon
Mix all the dry ingredients and then add the buttermilk, eggs, vanilla and stir to just combine. Try not to over mix. It’s ok for the batter to be a little lumpy. Once mixed let the batter rest for 5-10 minutes while you heat up a griddle or skillet. Heat up a griddle or skillet on medium and brush a little butter or oil on the surface. When the griddle or skillet is hot, pour about 1/4 cup of the pancake batter on the heated surface and sprinkle with blue berries and streusel. When the pancake batter starts to have little air bubbles check the underside and if browned to your liking flip and cook until cooked through and the berries have started to burst. First batch of pancakes, no matter what the recipe always turn out different than the rest. You may want to do a test pancake without the berries and streusel and eat it while you make the rest. Once all the pancakes are cooked,
plate them by sprinkling them with lemon zest, more streusel and blueberries and drizzle with a simple icing made of powdered sugar and a little water. You want to be able to drizzle it but not have it be watery. You want to be able to see the icing.
These are delicious pancakes, hope you enjoy!
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