Brunch has never been so magical! These fluffy butterbeer pancakes have all the great flavors of the famous Harry Potter drink.
- FOR THE PANCAKES:
- 2-¼ cups All purpose flour
- ¾ cups Dark brown sugar
- 3 teaspoons baking powder
- 2 teaspoons Cinnamon
- 1 pinch Salt
- 1 cup Almond milk
- 1 cup cream soda
- 1 teaspoon Vanilla extract
- 3 whole Eggs, yolks separated from whites
- 1 cup Butterscotch chips, plus extra for topping
- Butter, as needed to grease griddle
- FOR THE TOPPINGS:
- 1 pint Heavy cream
- 2 tablespoons Granulated sugar
- ½ teaspoon Cinnamon
- Caramel syrup, as needed
First, prepare the dough. Whisk together flour, dark brown sugar, baking powder, cinnamon and salt in a large mixing bowl. In another bowl, whisk together milk, cream soda, vanilla and egg yolks. Pour these wet ingredients into the dry ingredients and whisk everything together to form a smooth, thick batter. Take the separated egg whites and use a hand mixer to whip them into a fluffy cloud, which takes about a minute. Fold the egg whites and the cup of caramel chips into the batter with a spatula to finish the batter.
Heat a 350ºF electric griddle or skillet over medium-high heat. Lightly butter the plancha to grease it. Pour the desired portions of pancake batter onto the griddle and cook for about 3 minutes on each side in batches. While they cook, prepare the easy whipped cream. Pour the heavy cream into a bowl and whip it thoroughly with a hand mixer. Once it’s whipped, use the hand mixer to combine the powdered sugar and cinnamon. Serve the pancakes as you make them with the whipped cream, caramel syrup and extra caramel chips on top and enjoy!!