Apple Buttermilk Pancakes with Streusel Topping

I saw Cinnamon Streusel Pancakes on this website http://www.twopeasandtheirpod.com/cinnamon-streusel-pancakes/  and had to try them.  Excellent, but very sweet. A little too sweet for me.   I decided to put a spin on that recipe and this was sooo  good.  Maybe my favorite pancake ever.  I could not cook them fast enough for my family and I will be making these time and time again!

APPLE BUTTERMILK PANCAKE WITH STREUSEL TOPPING

INGREDIENTS:

This is the apple side, or bottom.

BUTTERMILK PANCAKES:

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 3/4 cups buttermilk
• 1/4 cup milk
• 2 large eggs
• 1/4 cup canola oil
• 1 teaspoon vanilla extract

3 apples- peeled, sliced very thin and sprinkled with cinnamon

STREUSEL TOPPING

• 1/2 cup flour
• 1/2 cup light brown sugar
• 1 tsp cinnamon
• 4 TBSP butter (1/2 stick)

DIRECTIONS:

Prepare streusel topping first.  Mix dry ingredients with a whisk and add butter and mix with fingers until coarse crumb.  Set aside.

Mix dry ingredients for pancakes.  Add wet and whisk until combined and no more.  Heat griddle over med low heat.  Meanwhile, peel and slice apple very thin.  Sprinkle with cinnamon.
Lightly butter surface and ladle spoonful of batter.  Use back of ladle to spread batter evenly into nice circle.  Carefully arrange the apple slices in a sunburst onto batter.

Flip and sprinkle a few TBSP's of topping on top of cooked portion of pancake.  Give time for apples to cook some.  The batter will ooze around apples some to lock them in the pancake.  Flip back over briefly (about 30 seconds) to let all butter melt and give a little crunch to the streusel.  Top with more butter if desired and maple syrup.