Buttermilk Pancakes with Fruit and Streusel

As I mentioned in my previous post, Paul made his triumphant return home from Anaheim a changed man. He had just finished listening to an audiobook that touted the benefits of a low glycemic index diet for overall mental and physical health as well as increased energy levels. Paul had been feeling very sluggish as of late and after gleaning the wisdom this book had to offer determined that his diet was probably the culprit. I personally would have blamed the 60+ hour work weeks and extensive travel schedule, but sure his diet could be playing a part.

So, Paul has announced a new beginning! He will no longer be drinking beer since it doesn't fit into a low-GI diet. Nor white wine. Nor eating white carbohydrates. Nor dessert. Potatoes, popcorn, and pineapple are his enemies. Lentils, sweet potatoes, and oatmeal are his new friends. All meat is welcome. Overall, it doesn't sound like a diet that is too terribly difficult to live by but I have my doubts. How long can Paul really go without a cool bottle of beer enjoyed after a long day at work? I give him five days.

Warning: the following recipe does not fit into a Low-GI diet. Paul can cook these pancakes, but he can't eat them.

Sundays are typically the day that we take our time with breakfast. We get up early, head to church, enjoy a donut (everyone except Paul!) and a bit of coffee with our fellow parishioners, and then head home where we gradually prepare and enjoy a late brunch before heading off for a family activity in the afternoon. Paul is almost always in charge of brunch on Sundays which makes it extra enjoyable for me. We typically brew coffee (we drink a lot of coffee on Sunday mornings) and chat while he slowly prepares the meal because the kids are typically off playing together - or, more accurately, fighting - and we are in no rush to gather them to the table. Paul usually alternates a carb-centered breakfast one week with a bacon/sausage/egg featured meal the next. He has been making the same recipe for pancakes and waffles for years but recently upgraded his pancake recipe after sampling the delicious gourmet ones offered by a local brunch chain here in Colorado. Lucky for him, the restaurant shared its recipe for their fluffy-as-a-cloud pancakes. I think they tasted even better at home. Filled with the fruit of your choice and topped with a crunchy granola topping, you couldn't ask for a better pancake.

Buttermilk Pancakes with Fruit and Streusel
recipe courtesy of Snooze 

For the Buttermilk Pancakes:
2 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 large eggs
3 cups buttermilk
1 teaspoon vanilla extract
1/4 cup unsalted butter, melted and cooled
Fresh blueberries or thinly sliced banana
Butter, for cooking
Maple syrup, for serving

For the Streusel:
1/2 cup old-fashioned oats
1/4 cup all-purpose flour
2 tablespoons light brown sugar
1/4 cup (1/2 stick) unsalted butter, melted

First, make the streusel. Preheat oven to 350°. Combine oats, flour, and brown sugar on a small rimmed baking sheet; drizzle with butter and toss to coat. Bake, stirring occasionally, until golden brown, 15–20 minutes. Let cool. The streusel can be made up to a week ahead of time and stored in an airtight container.

Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk egg, buttermilk, and butter in a medium bowl, then whisk into dry ingredients.

Heat a large nonstick skillet over medium heat and lightly coat with oil. Working in batches, pour 1/4 cupfuls of batter into skillet and top each with 2 tablespoons berries or a few slices of banana. Cook pancakes until bottoms are golden brown and bubbles form on top, about 3 minutes. Flip and cook until golden brown and cooked through, about 2 minutes longer. Serve pancakes topped with syrup and streusel.