Magical Butterbeer Pancakes

Pancakes 1. Add butterscotch chips to a food processor or blender and pulse until fine bits form. 2. In a large bowl, not a stand mixer, combine flour, sugar, baking powder, baking soda, salt 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 overmix. 3. 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 1. While pancakes are cooking, add butter, buttermilk, and sugar to a medium saucepan. Stir together over medium heat until sugar has dissolved and butter has melted. Let ingredients come to a boil and boil for one minute and remove from heat. 2. Stir in baking soda and butter extract, the 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 1. Whip all ingredients in a medium bowl or stand mixer fitted with a whisk attachment until light and fluffy. Assemble 1. Top your stack of pancakes with the butter syrup, butterscotch whipped cream, and optional toppings.

2018-01-26T22:01:29+00:00
Duration: 05:00