Streusel Blueberry Pancakes – Country Living

1. Prepare Streusel; set aside.

2. In 1-quart saucepan, melt butter over low heat; set aside to cool.
Beat in milk and egg until well mixed.

3. In medium-size bowl, with whisk, combine flour, sugar, baking
powder, and salt. Stir in butter mixture just until dry ingredients
are moistened. The batter will be lumpy. Fold in blueberries.

4. Heat oven to 350’F. Grease a large baking sheet. Lightly oil a
griddle or large skillet. Heat over medium-high heat until a drop of
water Sizzles across the surface. Stir the batter, then drop 1/4 C
batter onto hot griddle for each pancake.

5. Cook pancakes until bubbles burst on top and the bottom is light
brown; turn and cook other side 1 to 2 minutes. Transfer pancakes to
greased baking sheet. Repeat to cook remaining batter. Sprinkle some
Streusel over each pancake.

6. Bake pancakes 10 minutes or until Streusel is crisp and set. Serve
pancakes warrn with butter, if desired.

Streusel: In bowl, with fork, combine 1/4 C sugar, 2 T butter,
softened, 1 T all-purpose flour, 1 tablespoon chopped pistachios, and
1/2 teaspoon ground cinnamon until crumbly.

Nutrition information per serving-protein: 10 grams; fat: 20 grams;
carbohydrate: 66 grams; fiber: 3 grams; sodium: 505 milligrams;
cholesterol: 100 milligrams; calories: 484.