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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.



1 cup + 2 Tbl light brown sugar
½  cup + 1Tbl granulated sugar
1 ½ teaspoons ground ginger
1 ½ sticks butter, unsalted,cold, cubed
1 teaspoon salt
½ teaspoon vanilla extract
1 ¾ cups sifted bread flour


Pulse the brown sugar, granulated sugar, cinnamon, butter, salt, and vanilla in a food processor.

Add the flour and pulse to combine.  The mixture should be crumbly and should not come together like a dough.  You may need to add extra flour.

Store streusel covered in the refrigerator to keep it from drying out.

Recent Recipes

Stewed Squid

In a 2 quart sauce pan, heat the oil over medium and sweat the garlic and the crushed red pepper…

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Cinnamon Cream Syrup

This pairs perfectly with Sweet Potato Pancakes. It may be better than the pancakes themselves (and they’re great). But try this recipe on regular pancakes, waffles, and French toast.

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Sweet Potato Pancakes

I ate my first sweet potato pancake during my only visit to Gatlinburg, Tennessee. My family, along with another couple and their young children rented a cabin in the mountains during spring break. I woke every morning and headed into town for breakfast. I would imagine Gatlinburg has more pancake houses per capita than any place on the planet. My problem is that I never found a good-tasting pancake until I happened across sweet potato pancakes at one of the pancake houses. We serve a version of this recipe at The Midtowner. The Cinnamon Cream Syrup is a must.

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