These are a back-seat-on-the-way-to-school breakfast without a great amount of fuss.
Pancake Streusel Bars
Makes 20 to 24 bars.
Adapted from Martha Stewart.
For the pancake bars:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk (whole milk is an option)
3 tablespoons unsalted butter, melted
2 cups granola (use your favorite, I love Bear Naked)
For the streusel topping:
1/4 cup all-purpose flour
1/4 cup brown sugar, firmly packed
3 tablespoons butter, melted
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
+ 1/2 cup chopped pecans (optional)
1. Line a lipped cookie sheet with parchment and coat with nonstick cooking spray.
2. Mix the flour, baking powder, baking soda, salt, and sugar together in a large bowl. Add the eggs, buttermilk, and melted butter, and stir until just barely combined. Fold in the granola, stirring just until coated. It's OK if the batter is a little lumpy.
3. Preheat the oven to 400°F. Allow batter to rest in the pan while oven is coming to temperature, and prepare the streusel.
4. Combine all of the ingredients for the streusel topping in a small bowl, and mix until well combined, then scatter by hand, over the pancake batter. If desired, sprinkle the toasted pecan pieces over the batter just prior to putting in the oven.
5. Bake for 12 to 15 minutes, or until the top of the bars springs back gently when touched. Cool for a few minutes on a wire rack, then use the parchment to lift the bars from the pan and onto a cutting board. Cut into bars.
Serve with apple butter, or maple syrup in a small cup.
Allow any leftovers to cool completely and then refrigerate for up to 5 days. Warm in the oven at low heat.