Before we get to the recipe, just take a look at that butter. How have they never thought of this before?! I’m pretty much obsessed with this stuff. A touch of oil blended in with the cream means that its always the perfect texture for spreading. I’ve been putting it on everything from toast to carrots to sweet potato latkes. I also think it would make a killer buttercream frosting. It’s a little pricey (about $2.30 for what ends up being the equivalent of a little less than two sticks of butter) but you can like them on Facebook or follow them on Twitter to be notified of available coupons and get more recipes.
Speaking of coupons, if you signup for the Land O’Lakes Rewards Plan you’ll get a coupon for 75 cents off — which thanks to Price Choppers new coupon doubling policy means you can get some of this cinnamon sugar goodness for about 80 cents. Sweet!
- 2 cups Whole Wheat Flour
- 3 Tbs Sugar
- 1 tsp. Salt
- 2 Tbs. Baking Powder
- 4 Tbs. Land O’Lakes Cinnamon Sugar Butter Spread, separated
- 1 large Egg, beaten
- 2 cups Milk
- 1 tsp. Vanilla Extract
- 3 Peaches, peeled and sliced
- Optional: Land O’Lakes Cinnamon Sugar Butter Spread and maple syrup for serving
Combine the flour, sugar, salt, and baking powder in a mixing bowl.
Melt 2 tablespoons of butter in a large skillet. Add the melted butter, egg, milk, and vanilla to the dry ingredients. Stir gently, being careful not to over mix the batter — it’s okay if it’s a little lumpy!
Add the remaining butter and peaches to a pot set over medium heat. Cover and allow the peaches to stew while you cook the pancakes.
Heat a lightly greased skillet or griddle over medium heat until small drops of water splashed onto the pan sizzle. For each pancake, spoon 2 tablespoons of batter into a small circle. Cook until bubbles form and the surface of each pancake starts to look dry (2-3 minutes). Flip and cook until the other side is browned (1-2 minutes).
Layer stacks of three pancakes with the stewed peaches. Top with additional cinnamon sugar butter spread and maple syrup, if desired.
Tip: For extra-fluffy pancakes, separate the egg yolk from the white. Add the yolk along with the other wet ingredients as in the original recipe. Use a hand mixer to beat the white until it is thick and foamy and holds a stiff peak (about 3 minutes). Gently fold the beaten white into the pancake batter just prior to cooking.
FTC Disclosure: Although I purchased the butter spread myself, I was compensated for developing this recipe. All product opinions are my own and, as always, all recipes are original.