Ingredients
Scale
- 2 cup all-purpose flour
- 2 tbsp sugar
- 2 cup buttermilk
- 2 large eggs
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tbsp cinnamon
- 1 tbsp cardamom
- ¼ cup cooking oil
- 1 tsp vanilla extract
Instructions
- In large mixing bowl, combine all dry ingredients.
- In smaller bowl, mix eggs, oil, milk and vanilla.
- Stir the wet mixture into the dry mixture just until blended. You want your batter to be lumpy. Over-beating will result in coarsely textured pancakes.
- Heat griddle or large skillet to medium-low and grease lightly with oil or cooking spray.
- Add one cup of pancake batter per pancake and cook until sides are bubbly.
- Flip and continue cooking until golden brown. Repeat for each pancake.
- For streusel, mix brown sugar, cinnamon and flour together.
- Cut in butter until mixture is crumbly.
- Sprinkle over warm pancakes.
- Serve stacks of pancakes with streusel topping between each layer.
Notes
For streusel:
1/2 cup all-purpose flour
1/2 cup brown sugar, packed
1 teaspoon ground cinnamon
6 tablespoons butter
Nutrition
- Serving Size: 1 grams
- Unsaturated Fat: 0