🥞🫐𝑩𝒍𝒖𝒆𝒃𝒆𝒓𝒓𝒚 𝑺𝒕𝒓𝒆𝒖𝒔𝒆𝒍 𝑷𝒂𝒏𝒄𝒂𝒌𝒆𝒔🫐🥞
Took the recipe I posted a while back for the Peach Pancakes and switched it up with Blueberries, came out fantastic! Once the decision was made, I immediately thought about a streusel topping, and the magic happened🙌 Topped with Maple Syrup and Whipped Cream(really no reason for it other than I had it🤷🏼♂️).
These were devoured by the family🔥🤪
•3/4 cup Blueberries, crushed
•1 3/4cups All-Purpose Flour
•1 1/2tbsp Baking Powder
•1/4tsp Baking Soda
•1 1/2 cups Almond Milk (at room temperature)
•1 Egg (at room temperature)
•1/4tsp Vanilla Extract
•3tbsp Butter, melted (plus more for the griddle)
1️⃣First, pulse the Blueberries in a food processor till chunky and runny.
2️⃣In a large bowl, sift together the flour, sugar, salt, baking powder, baking soda, cinnamon, and nutmeg. In a measuring cup, measure out the milk, and then crack in an egg and beat until well-combined. Beat in the vanilla. Add this wet mixture to the batter, and fold gently just until combined. Fold in the crushed blueberries, followed by the melted butter. Don’t overmix––a few lumps are okay!
3️⃣Let the batter stand at room temperature for 30 minutes. The batter should thicken slightly as the dry ingredients completely absorb the liquids. Fold in more flour. Add 1/2 cup at a time to a pan and cook on med🙌
•1/3 cup Light Brown Sugar
•1/4 cup AP Flour
•2tbsp Butter, cold
1️⃣Combine all dry ingredients and add the butter, cubed. Cut into the dry mixture with a fork till pea size crumbles form.
Press the crumble on top of the pancakes(I torched it slightly to add a crispy texture, you can also do this with your broiler)