Peach Cobbler Crumble Pancakes with Peach Syrup & Cinnamon Butter

The Fourth of July is just around the corner, which if I may add, it's my favorite holiday. So in honor of it, I have been planning our cookout menu for tomorrow. We couldn't really decide on a dessert... it was between peach cobbler, mixed berry shortcakes, mixed berry trifle, apple pie, banana pudding, or banana pudding trifle (we ended up picking the banana bread trifle, so I'll be posting that soon in the upcoming week). Anyway, I just couldn't get over the fact that we weren't going to have peach cobbler for dessert because that is what I always had when I was a kid. Anyway, so in honor of not having this classic dessert,  I made some Peach Cobbler Crumble Pancakes. When I was coming up with the concept I couldn't decide how I could make these pancakes really "peach-cobbler-esque" besides adding some spices and fresh peaches. So I decided to do a hybrid between a cobbler and a fruit crumble. So the pancakes act as a the peach cobbler topping and then put in some chunks of fresh peaches & sprinkled over some crunchy crumble topping. I also topped it with a Peach Maple Syrup & Cinnamon Butter (and of course some more fresh peaches on top). The pancakes were light and fluffy, but crunchy at the same time. Surprisingly they weren't overly sweet, which you would expect with all of the components. This definitely fulfilled my peach cobbler holiday craving! Enjoy :)

Fryin' the 'Cakes

Before Drizzlin' the Peach Syrup

Peach Cobbler Crumble Pancakes with Cinnamon Butter & Peach Maple Syrup

For the Cinnamon Butter:

1 Stick of Butter, Softened

3T Brown Sugar

½t Vanilla

1T Cinnamon

For the Crumble:

4T Butter, Melted

6T Raw Sugar

½C Oats

½C AP Flour

Pinch of Salt

2T Almonds, Sliced

 

For the Peach Cobbler Crumble Pancakes:

2C AP Flour

2t Baking Powder

1t Baking Soda

1t Cinnamon

½t Salt

3T Sugar

2 Large Eggs, Separated  

3C Buttermilk

1T Vanilla

4T Butter, Melted (plus more for cooking)

1C Fresh Peaches, Cut into Small Bite-Size Cubes

Prepared Crumble Mixture

For the Peach Syrup:

2C Maple Syrup

2C Fresh Peaches, Chopped

1 Stick of Butter

Pinch of Cinnamon

Directions:

1. To Make the Cinnamon Butter: beat the butter, sugar, and vanilla until the mixture is smooth, then slowly add in the cinnamon and beat until combined. Chill until ready to serve.
2. To Make the Crumble: Preheat the oven to 400 degrees and spray a pan with Pam and then set it aside. Melt the butter and stir in the sugar, then oats, then flour, salt, and almonds until large clumps form. Put this into the prepared pan, in an even layer, and bake for 20-30 minutes until the crumble is crisp. Pull the pan out of the oven and break it into pieces and put it in a bowl, saving it for the pancakes.
3. To Make the Peach Syrup: In a small pot, heat the maple syrup on medium heat until warm. Bring the maple syrup to a boil and add in the fresh chopped peaches. Cook them until the peaches begin to break down (about 30 minutes to an hour), and then reduce the heat to let it thicken. Next, melt 1T of butter into the syrup while slowly whisking it in (making sure each tablespoon is completely incorporated before adding the next). Whisk constantly until all the butter has been melted, and then add in the pinch of cinnamon. Mash the cooked/softened peaches into the syrup (I used a potato masher). Set this syrup aside until ready to pour over the cobbler pancakes. It’s better when hot, so keep that in mind.
4. To Make the Pancakes: Preheat a griddle over medium heat. Whisk together the flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add the egg yolks, buttermilk, and melted butter, and whisk to combine. In a separate bowl, beat the egg whites to stiff peaks, and then lightly fold these into the batter. The batter should have small to medium lumps. Using a ½C measure, pour the patter in to pools on the heated griddle. Add a handful of the cubed peaches and sprinkle on some of the prepared crumble mixture, pressing them in slightly.  When the pancakes have bubbles on top and are slightly dry around the edges, about 2-3 minutes, flip over. Cook until golden on the bottom, about 1 minutes. While you finish cooking the other pancakes, keep the finished pancakes warm in the oven until serving.

Pretty Little Peach Pancakes

Ahh... The Glamour Shot

source: pancake 101. breakfast crisp.

Check out Sweet As Sugar Cookies Blog & Well Seasoned Life Blog for this recipe!