It’s October! It’s Halloween month! I am leaving on a jet plane (tomorrow!) for my first visit to the Wizarding World of Harry Potter at Universal Orlando. Well, what do you know? Looks like another excuse to do Harry Potter stuff! I like to imagine these amazing pancakes being served for breakfast in the Great Hall or The Three Broomsticks on Halloween morning. Pumpkin pancakes are delicious and Halloween-y on their own, but pair them with this amazing butterbeer syrup and you’ll have an especially wizardy combination. Seriously, these pancakes are one of my favorite foods!
The pancake recipe is adapted from the Best of Byerly’s cookbook recipe for “Autumn Pancakes with Fruited Topping.” The original recipe doesn’t exist online, that I have found. Both the pancakes and syrup are fairly simple and can be completed with standard kitchen equipment. (No wands or candy themometers required.) The recipe yields about 10 pancakes. You know what would be perfect with these? A glass of pumpkin juice…
- 1 cup canned pumpkin purée
- 3 eggs
- 1/2 cup flour
- 1/3 cup milk (I have not tried this recipe with non-dairy milk)
- 3 tablespoons brown sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- Start heating a skillet or griddle over medium/medium-high heat.
- In a medium mixing bowl, combine all the ingredients except the butter. Mix until reasonably smooth.
- Check that your griddle is hot enough by sprinkling a little water on it. If the water immediately sizzles, the pan is warm enough. Spread enough butter into the griddle to cover the bottom and a bit of the sides.
- Using a 1/4 cup measuring cup, spoon the batter carefully onto the griddle and even it out into a circle about 4 or 5 inches across. Repeat in another corner of the griddle. Most can fit about 3-4 pancakes at a time.
- Once the batter starts to look dry around the edges of the pancake, it’s time to attempt a flip. These pancakes have an almost custard-like consistency when they are fully cooked, so they will not get as dry on top as a traditional pancake. That said, be extra careful while flipping!
- Brown the opposite side of the pancake and remove from the griddle.
- Repeat with additional batches until you’re out of batter.
- You can serve them immediately or keep them warm on a plate in the microwave or oven if you’d like to wait until they are all done.
Butterbeer Maple Syrup
- 1/2 cup pure maple syrup
- 3 butterscotch hard candies, unwrapped
- In a small sauce pan, heat the maple syrup over medium heat until bubbling.
- Drop in the butterscotch candies and quickly begin stirring them into the syrup, being sure to scrape the bottom of the pan often. Keep stirring until the candies have completely melted and incorporated fully with the syrup. This takes only a minute or two.
- Spoon over pancakes or pour into small pitcher until ready to serve. Syrup should be enjoyed soon after it is ready as it will begin to thicken significantly as it cools. If you are not ready to eat yet, keep it warm over a low heat in the pan.
I hope you enjoy these Harry Potter-inspired pancakes perfect for the fall season! What foods do you love to eat this time of year?