Ingredients
1/2 cup Crumb Topping: Flour
1/2 teaspoon Baking Powder
1 tablespoon Sugar
2 tablespoons Brown Sugar (light or dark works fine)
3 tablespoons Butter (melted)
1 1/4 cups Pancake Mixture: Flour
1/4 cup Sugar
2 teaspoons Baking Powder
1 teaspoon Baking Soda
1 pinch Salt
1 cup Milk
1 Egg
1/2 cup Oil (can substitute for yogurt!!)
1 teaspoon Vanilla
1 cup Blueberries (frozen or fresh)
Preparation
Preheat griddle to 300°F.
Mix all of the Crumb Topping ingredients together in a small bowl to form a Crumble.
Mix the Dry Ingredients from the Pancake Batter together in a large bowl, then mix in the Wet Ingredients, mix until the bumps are almost gone. Add in the blueberries and stir until combined.
Grease the griddle and pour about 1/4 cup of batter onto it, immediately after sprinkle some of the Crumb Topping evenly across the whole pancake. When the Pancake Batter begins to have bubbles in it, flip the pancake and wait for the bottom to become golden-brown in color.
Top with whatever you like and enjoy!
