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Harry Potter Butterbeer Pancakes

Magical Harry Potter Butterbeer Pancakes for Enchanting Mornings

Delight in Harry Potter Butterbeer Pancakes, a whimsical breakfast combining butterscotch flavors with fluffy pancakes.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 40 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pancake Batter
  • 2 pieces Eggs or aquafaba for vegan option
  • 1 cup Sugar consider half brown sugar for richer taste
  • 1 cup Milk or any plant-based milk
  • 2 tablespoons Vegetable Oil can be substituted with melted butter or coconut oil
  • 1 cup Flour use all-purpose or gluten-free flour
  • 1 teaspoon Salt
  • 2 teaspoons Baking Powder ensure it's fresh
For the Butterscotch Flavor
  • 1 cup Butterscotch Chips or chocolate/toffee bits
  • 1/2 cup Butterscotch Syrup homemade version recommended
For Topping
  • 1 cup Whipped Cream optional, dairy-free for lighter option

Equipment

  • Mixing bowl
  • Whisk
  • Skillet

Method
 

Pancake Preparation
  1. Beat the Eggs: In a large mixing bowl, crack two eggs and beat them until light and fluffy, about 1 minute.
  2. Add Sugar: Add granulated sugar to the egg mixture and whisk for another minute until glossy.
  3. Incorporate Liquid Ingredients: Pour in milk and vegetable oil, stirring gently until blended.
  4. Combine Dry Ingredients: Sift in flour, baking powder, and salt, gently mix until just combined.
  5. Fold in Butterscotch Goodness: Gently fold butterscotch chips and syrup into the batter and let it rest for 5-10 minutes.
  6. Heat the Skillet: Warm a non-stick skillet over medium heat for 2-3 minutes.
  7. Cook the Pancakes: Pour a scoop of batter onto the skillet, cook for 2-3 minutes until bubbles form.
  8. Finish Cooking: Flip and cook the other side for 1-2 minutes until golden brown.
  9. Serve and Enjoy: Stack warm pancakes, top with whipped cream and drizzle with butterscotch syrup.

Nutrition

Serving: 1pancakeCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 200IUCalcium: 80mgIron: 1mg

Notes

Refrigerate leftovers for up to 3 days or freeze for long-term storage. Reheat as needed.

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