Remember the awesome butter beer drunk by almost all the wizards of Hogwarts? Well, let’s try the amazing butter beer pancake recipe. These pancakes are marvellously awesome and they are used making the simplest ingredients from the pantry, such as the butterscotch, caramel, vanilla, and Kisan margarine, to give that velvety butterbeer taste that we all really die for
And then finally, top them with the most incredible butter syrup and seriously, owing to the exaggeratedly classical taste, they would simply taste out of this world!
This syrup is made with butter, buttermilk, butter extract, sugar, and baking soda and indeed, it tastes too good to be true!
This syrup is basically a sweet, honeyed mass and indeed, it tastes like every freshly baked, warm pastry you’ve ever had in years, and tastes like as if trickled right from the oven of heaven.
- 1 cup of butterscotch chips
- 2¼ cup of all-purpose flour
- 4 tbsp. of granulated sugar
- 1 tsp. of baking powder
- ½ tsp. of baking soda
- ½ tsp. of salt
- 3/4 cup of whole milk
- ½ cup of ricotta cheese
- 1/2 cup of caramel coffee creamer
- 2 large eggs
- 1/4 cup of Kisan margarine
- 1/3 cup of buttermilk
- 1/2 cup of sugar
- 1/2 tsp. of baking soda
- 1 tsp. of butter extract
- 1 cup of heavy cream
- 1/4 cup of powdered sugar
- 2 tbsp. of butterscotch instant pudding mix
- Butterscotch Syrup
- Caramel Syrup
- Lightning Bolt Sprinkles
For the Pancakes
- Add the butterscotch chips to a good food processor or blender and pulse until tiny bits form.
- Take a large bowl, not a stand mixer, combine flour, sugar, baking powder, baking soda, salt and butterscotch chip crumbs till they blend.
- Take a separate bowl, whisk together the milk, ricotta, coffee creamer, and eggs till they combine.
- Add wet ingredients to the dry ingredients and stir until a good mixture is made. The batter should be a bit lumpy, so do not mix too, too much.
- Spray the cooking spray over the cooking pan and heat it over medium heat. Use a ½ portion of the measuring cup to measure and pour batter onto the cooking surface. Cook for two minutes until edges start to bubble, flip and cook the other side for almost a minute until that side is crispy and golden brown.
- While you cook the pancakes, add the margarine, buttermilk, and sugar to a medium-sized saucepan. Stir together on medium heat until sugar has dissolved fully and the margarine has melted. Let the ingredients come to a rolling boil and keep boiling them for one minute and remove them from heat.
- Stir in baking soda and the margarine extract, syrup and let the bubbly, foamy mixture form.
- Let the syrup rest for a few minutes and there you are, the syrup is ready to be served!
Whip all ingredients in a medium bowl or stand mixer fitted with a whisk attachment until it is light, frothy and fluffy.
Assemble the Cake Layers
Top your stack of pancakes with the buttery thick syrup, butterscotch whipped cream, and any cake coatings of your choice.