Harry Potter Butterbeer Pancakes

Ingredients

• 1 cup butterscotch chips (Pulsed into fine crumbs)
• 2.25 cup all-purpose flour
• 4 tbsp granulated sugar (For the pancake batter)
• 1 tsp baking powder
• 0.5 tsp baking soda (For the pancake batter)
• 0.5 tsp salt
• 0.75 cup whole milk
• 0.5 cup ricotta cheese
• 0.5 cup caramel coffee creamer
• 2 large eggs
• 0.25 cup butter (For the butter syrup)
• 0.333 cup buttermilk (For the butter syrup)
• 0.5 cup granulated sugar (For the butter syrup)
• 0.5 tsp baking soda (For the butter syrup)
• 1 tsp butter extract (Use vanilla extract if butter extract is unavailable)
• 1 cup heavy cream (For the whipped cream)
• 0.25 cup powdered sugar (For the whipped cream)
• 2 tbsp butterscotch instant pudding mix (Dry; for the whipped cream)
• butterscotch syrup (Optional topping)
• caramel syrup (Optional topping)
• lightning-bolt sprinkles (Optional topping)

Steps

1. 1

   Add the butterscotch chips to a food processor or blender and pulse until they form fine crumbs.

2. 2

   In a large bowl—not a stand mixer—combine the flour, pancake sugar, baking powder, pancake baking soda, salt, and butterscotch-chip crumbs.

3. 3

   In a separate bowl, whisk together the milk, ricotta cheese, caramel coffee creamer, and eggs.

4. 4

   Add the wet ingredients to the dry ingredients and stir just until combined. The batter should remain slightly lumpy; do not overmix.

5. 5

   Spray a griddle or large pan with cooking spray and heat it over medium heat.

6. 6

   Using a ½-cup measuring cup, portion the batter onto the heated cooking surface.

7. 7

   Cook each pancake for 1½–2 minutes, until the edges begin to bubble. Flip and cook the second side for about 1 minute, until golden brown. Repeat with the remaining batter.

8. 8

   While the pancakes cook, add the butter, buttermilk, and syrup sugar to a medium saucepan. Stir over medium heat until the sugar dissolves and the butter melts.

9. 9

   Bring the syrup mixture to a boil, boil for 1 minute, and remove the saucepan from the heat.

10. 10

    Stir in the syrup baking soda and butter extract. The syrup will develop a bubbly foam on top; this is normal.

11. 11

    Let the syrup rest for a few minutes before serving.

12. 12

    Whip the heavy cream, powdered sugar, and dry butterscotch pudding mix in a medium bowl, or in a stand mixer fitted with a whisk attachment, until light and fluffy.

13. 13

    Stack the pancakes and top them with the butter syrup, butterscotch whipped cream, and any desired optional toppings: butterscotch syrup, caramel syrup, and lightning-bolt sprinkles.

Notes

The syrup should be made shortly before serving and does not hold up well in advance. The author notes that leftover pancakes may be frozen, though freezing was not personally tested. The batter can be very sweet and thick, so avoid overmixing and monitor the pancakes while cooking.

Nutrition per serving

• breakfast
• pancakes
• dessert
• vegetarian
• family-friendly
• stovetop
• Harry Potter
• holiday