Breakfast Quick Eats Sweets

SunButter Pancakes with Velvet Cream

P+W Programming

From Start to Finish: 30 Minutes

Servings: 4 Servings

CREAMYSunflower® Seed Butter

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SunButter Pancakes with Velvet Cream

Ingredients

PANCAKES

  • 1/2 cup SunButter® (we used Creamy)
  • 2-1/2 tablespoons sugar
  • 2 Tablespoons canola oil
  • 1 egg
  • 1-1/4 cup 2% milk
  • 1 cup all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt

VELVET CREAM

  • 1/2 cup SunButter® (we used Creamy)
  • 1 (4oz) package cream cheese, room temperature
  • 1/2 cup powdered sugar
  • 1 cup heavy whipping cream
  • 1/2 teaspoon vanilla

Directions

PANCAKES

  • In a large bowl with electric mixer beat SunButter®, sugar and oil until smooth. Add egg and milk and continue beating until smooth.
  • Add flour, baking powder and salt and blend by hand with whisk until smooth.
  • Heat griddle to 350°F.
  • Ladle 4 to 5-inch circles of batter onto heated griddle and cook until bubbles start to form on surface of pancake, then flip. Cook second side until golden brown.
  • Remove to plate and cover to keep warm until all pancakes are cooked.
  • While pancakes are cooking, prepare Velvet Cream.

VELVET CREAM

  • Beat softened cream cheese with hand mixer until light and fluffy. Add SunButter® and continue beating until combined. Slowly add powdered sugar and continue beating until smooth.
  • In separate bowl with clean mixing blades, whip heavy cream and vanilla until soft peaks form. Gently fold whipped cream into SunButter mixture.
  • Assemble stack of 3 pancakes with cream in between each layer and a dollop of cream on top.

SERVING SUGGESTIONS:

  • Garnish with roasted sunflower seeds and maple syrup if desired.

Discover Our Seed-Powered Recipes

SunButter’s seed-powered taste complements recipes better than most nut butters.

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