Cinnamon Streusel Sour Cream Pancakes |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 2 |
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Coffee Cake or Pancakes? Now you don't have to decide. These are a different and yummy creation of mine. They can be served with slices of fried apples and whipped cream or just a nice drizzle of maple syrup. Very decadent! Ingredients:
1 1/4 cups flour |
1 teaspoon cinnamon |
1/4 teaspoon nutmeg |
1/2 cup brown sugar |
1/2 cup butter |
2 cups flour |
1/2 teaspoon salt |
2 teaspoons baking powder |
1/4 teaspoon baking soda |
2 tablespoons sugar |
2 large eggs |
1 cup sour cream |
1/4 cup butter |
2 cups milk |
Directions:
1. For the streusel: Preheat oven to 350 degrees. Prepare a cookie sheet with parchment paper or just spray it with 'bakers spray'/non-stick spray with flour in it. Using softened butter combine all streusel ingredients and squeeze out onto a baking sheet using your fingers to create crumbs. Bake until golden, about 20 minutes. When crumbs are cool break the bigger pieces into smaller ones. Crumbs that are about the size of a dime work for me. Set aside.
2. For pancakes: Combine all dry. Melt butter and combine with all of the other wet ingredients. Bring together both wet and dry ingredients making sure to not over mix. Let batter rest 10 minutes.
3. Make these pancakes just as you would any other one. After dipping out the batter sprinkle with the desired amount of streusel toping. When bubbly - flip!
4. You will have leftover topping. This can be put in the freezer for later applications or used to garnish the ones you are making now.
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