Blueberry Muffin Pancakes with Bourbon Streusel
Let's Make Blueberry Muffin Pancakes:
– Preheat the oven to 350F.
Whisk together the flour, sugar, and oats. Then add in the butter and bourbon. Stir until combined and the mixture is crumbly.
Bake the Streusel
Spread the streusel on a sheet pan lined with foil, and bake for 5 minutes. Stir the streusel, and then bake for another 5 minutes. Set streusel aside to cool.
White whole wheat flour
1 1/2 TBSP
1 1/3 CUPS
Sour the Milk
In a liquid measuring cup, add the lemon juice. Then fill with milk until you have a total of 1 ⅓ cups liquid. Stir to combine and set aside for 5 minutes.
Start the Batter
Whisk together the flours, cornstarch, sugar, baking soda, and salt. In the measuring cup with the milk, add in the eggs and butter and whisk to combined.
Finish the Batter
Pour the milk mixture into the flour mix and whisk together until just combined. Then, fold in the blueberries.
Heat a griddle over medium, and spray or grease the pan.
Once the pan is hot, add ¼ cup scoops of pancake batter. Work in batches depending on the size of your pan. Cook each 3-5 minutes per side, until golden brown.
Top & Serve
Serve a short stack topped with a spoonful of streusel and a drizzle of maple syrup. Enjoy immediately, or store the pancakes and streusel separately for 2-3 days.
Blueberry muffins or blueberry pancakes for breakfast? Why not both! These streusel topped pancakes combine two favorites for a tasty start to any morning!"