Peach Pancakes With Cinnamon Honey Butter {Recipe}

The kids are on Spring Break, so with all of us home the week I thought it would be fun to create a meal from a vacation destination. The kids often ask about Las Vegas, the bright lights, the shows and since Al and I have only been there once when we were first married I thought this might be a fun place to "pretend" to visit through food. 

 I decided to pick a dish off the menu from the Wynn Resorts in Las Vegas created by the famous chef Tai Ronnen.  The Wynn Resorts have a great menu, where I found my inspiration ... peach pancakes with honey butter! 

Here are my recipes to recreate this dish:

Cinnamon Honey Butter

1/2 cup room temp butter

1/8 cup honey

1/8 cup powdered sugar

1 teaspoon ground cinnamon

Using a mixer, beat together the butter and honey until combined, then slowly add the powdered sugar and cinnamon until smooth and creamy. *Refrigerate after use

Peach Compote

2qty 15 oz cans of sliced peaches with juice

1/3 cups light brown sugar

1/4 teaspoon lemon juice

Combine peaches with juice, brown sugar and lemon juice in a sauce pan and bring to a boil (watch carefully so it doesn't boil over). Turn down heat to a simmer until juice has thickened into a syrup. Keep warm until ready to serve. Refrigerate left overs. 

Cinnamon Applesauce Pancakes

2 cups Bisquick

2 tablespoons light brown sugar

2 teaspoons ground cinnamon

2 eggs

1qty 12 oz can Evaporated Milk

1/2 cup cinnamon applesauce

2 tablespoons vegetable oil

1 teaspoon vanilla extract

Combine dry ingredients in a bowl, combine wet ingredients in another bowl, then combine everything together. Using a 1/3 measuring cup, pour batter onto a lightly greased griddle. Sides will brown quicker, because of the sugar in the mix. 

These three recipes work so well together and would be great on their own with other items. My family loved these pancakes and we are now excited to make our way to Las Vegas someday and try out chef Tai Ronnen's version at the Wynn Resorts.