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[Harry Potter Butterbeer Pancakes]
Ingredients:
1 cup butterscotch chips [ Hershey's] 2 1/4 cup all purpose flour 4 tbsp granulated sugar 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 3/4 cup whole milk 1/2 cup ricotta cheese 1/2 cup caramel coffee creamer 2 large eggs
Syrup:
1/4 cup of butter 1/3 cup of buttermilk 1/2 cup of sugar 1/2 tsp of baking soda 1 tsp butter extract ( use vanilla extract if you can't find butter extract )
Whipped Cream
1 cup heavy cream 1/4 cup confectioners' sugar 2 tbsp butterscotch instant pudding powder
Optional Toppings:
Butterscotch syrup Caramel Syrup Sprinkles
Instructions
Add butterscotch chips to a food processor or blender and pulse until fine bits form.In a large bowl, not a stand mixer, combine flour, sugar, baking powder, baking soda, salt and and butterscotch chip crumbs. In a separate bowl, whisk together milk, ricotta, coffee creamer, and eggs. Add wet ingredients to dry ingredients and stir until just combined. The batter should be a bit lumpy, do not over mix.Spray griddle or large pan with cooking spray and heat over medium heat. Use a ½ cup measuring cup to measure and pour batter onto cooking surface. Cook for 1 ½ - 2 minutes until edges start to bubble, flip and cook the other side for about a minute until that side is golden brown.
Syrup:
Stir in baking soda and butter extract, syrup will have a bubbly foam on the top, this is normal. Let rest for a few minutes and your syrup is ready to serve.
Whipped Cream:
Whip all ingredients in a medium bowl or stand mixer fitted with a whisk attachment until light and fluffy.
Assemble:
Top your stack of pancakes with the butter syrup, butterscotch whipped cream, and optional toppings.
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