Apple Crisp Pancakes

This is a new favorite at our house.  We like them better than Pumpkin Pancakes or Gingerbread Waffles

Apple Crisp Pancakes
2 cups Bisquick
1/2 teaspoon ground cinnamon
1/8 teaspoon allspice
1 cup peeled and diced Granny Smith apple (1/4 inch dice - see note)
1 cup milk
2 eggs

Streusel Topping:
1/4 cup plus 2 tablespoons packed brown sugar
1/4 cup flour
1/4 cup rolled oats
2 Tablespoons plus 2 teaspoons cold butter

Toppings, if desired:
Powdered sugar
Pancake syrup or real maple syrup
Sweetened whipped cream

In a bowl, mix together the streusel topping: mix the brown sugar, flour, oats, cinnamon and allspice.  Cut in together using a pastry blender or two forks until the mixture is crumbly.  (I used my small food processor).  Set aside.

In a larger bowl, stir all pancake ingredients together until well blended.  Heat a non-stick griddle to 350 degrees or 12 inch skillet over medium heat.  Brush lightly with butter or vegetable oil to help the pancakes not stick.

Pour a ladle full of batter for the desired size you want.  Sprinkle each pancake evenly with from a 1-2 scant Tablespoons of streusel topping - depending on how big your pancakes are.  Cook 2-3 minutes or until bubbly around the edges.  Turn and cook on the other side between 1 and 2 minutes more.  Scrape off griddle between pancakes batches if necessary.

Serve pancakes streusel side up with desired toppings.  Enjoy

Note: I didn't peel my apple because I think apples are more flavorful with the peel on and did and small dice.  They were wonderful.