Crumble Topping:
- 1/2 cup butter, cold and cubed
- 3/4 cup flour
- 1/3 cup powdered suga
Cinnamon Swirl:
- 3 tablespoons butter, melted
- 3 tablespoons brown sugar
- 2 teaspoons cinnamon
Pancake Base:
- 1 cup flour
- 1/2 teaspoon salt
- 2 eggs
- 2/3 cup milk
Glaze:
- 1 cup powdered sugar
- 3 tablespoons milk
- 1 teaspoon vanilla
Directions
Preheat the oven to 425 degrees. Adjust the oven rack to the lowest level possible. Grease a 12” cast iron skillet.
Make the crumble topping first: In a medium bowl whisk the flour and powdered sugar. Add the butter, and, using your hands, crumble it together. All should be well incorporated. Place in the fridge.
Make the cinnamon swirl: In a small bowl combine the melted butter, brown sugar and cinnamon. Whisk until smooth.
Make the batter for the crust: combine the flour, salt, eggs and milk in a large bowl. Whisk until completely smooth. Pour the batter into the greased skillet.
Take the cinnamon swirl mixture, and, starting in the center, drizzle in a circular pattern working your way out.
Top with the crumble mixture. Bake for 20 minutes or until golden brown. Remove from oven and let sit for 5 minutes while you whisk the ingredients for the glaze. Drizzle the glaze over.
