Butterbeer Pancakes

The story behind this recipe can be found in Hankerings’ post, You’re a Wizard, Harry!

I hope you enjoy. 🙂

I N G R E D I E N T S

Serves 2.

F o r  t h e  P a n c a k e s

  • Prepared pancake mix of your choosing (other ingredients per package directions)
  • 1 tablespoon butter flavoring
  • 1 tablespoon honey
  • 1 / 2 tablespoon vanilla extract
  • 1 / 2 teaspoon nutmeg
  • 1 / 2 teaspoon cinnamon
  • 2 tablespoons butter, salted or unsalted

F o r  t h e  W h i p p e d  C r e a m

  • 1 / 2 cup heavy cream
  • 1 / 2 tablespoon vanilla extract
  • 1 / 2 teaspoon nutmeg
  • 1 / 2 teaspoon cinnamon

D I R E C T I O N S

  1. Mix the ingredients (per package instructions), adding the additional spices and ingredients at the end. Combine vigorously with a whisk. Let stand for 5 to 10 minutes so the batter has a chance to thicken.
  2. To make the whipped cream, put the heavy cream in the bowl of a mixer with the paddle attachment, and run on high speed for 5 or so minutes, until the cream is whipped. Stir in the remaining spices and let sit in fridge while you prepare the rest of the dish.
  3. Heat a griddle and add the butter. Once the butter is foaming, pour a ladle-full of pancake batter into the hot pan. Once bubbles appear in the center of the pancake, flip it to the other side to finish cooking. Repeat until all batter is gone.
  4. To serve the pancakes, add a dollop of the whipped cream on stacks of four pancakes. Sprinkle with cinnamon and serve with maple syrup, if desired.

You’re A Wizard, Harry! – Butterbeer Pancakes & Hagrid’s Hungryman Stew with Pumpkin-Potato Mash

Fall’s right around the corner folks. We’re almost there.

The thought prompted an idea for a Harry Potter movie binge watch this past weekend – with Harry Potter-themed food and all.

Honestly, though, this was all just a poorly veiled excuse to not leave the apartment.

I give us a B, because we were conked out by The Half-Blood Prince. But we did much better than I thought – and when I wasn’t watching, I was cooking. It was a very magical day.

I love the fairy-tale food you see in movies and shows – doesn’t butterbeer sound like it should exist? J.K. Rowling is a genius. Side note – if you look closely, I think the stage drink is actually orange juice.

If I were to guess the flavor profile of butterbeer, I’d think it would be butterscotch-y.  I used butter flavoring – but there’s also some cream element from the foamy topping you see in the movies. And I’d think it would have spices in there like vanilla, honey, nutmeg and cinnamon.

I don’t know what the hell is in butter flavoring, and I don’t want to find out. But I think it’s an underused additive – super, super savory, and reminiscent of breakfast foods. We should all use it more often.

The night before we packed it in, I gave always-hungry Matt his run of the produce section and butcher counter to pick out the foods he’d like in a meaty, vegetable-y stew – believing that as long as I added enough beef stock, tomato paste, garlic and herbs, we’d probably be in OK shape.

The day of, I threw the meats and vegetables in a crockpot to go low and slow. I served it over a pumpkin-potato mash, and it was super rustic and awesome-tasting. He went heavy on the mushrooms, which is never a bad idea. And it’s named in honor of my favorite oaf Hagrid, the cutest man-giant alive today.

I hope you HP fans enjoy. 😊

F o r  t h e  B u t t e r b e e r  P a n c a k e s

I N G R E D I E N T S

Serves 2.

F o r  t h e  P a n c a k e s

  • Prepared pancake mix of your choosing (other ingredients per package directions)
  • 1 tablespoon butter flavoring
  • 1 tablespoon honey
  • 1 / 2 tablespoon vanilla extract
  • 1 / 2 teaspoon nutmeg
  • 1 / 2 teaspoon cinnamon
  • 2 tablespoons butter, salted or unsalted

F o r  t h e  W h i p p e d  C r e a m

  • 1 / 2 cup heavy cream
  • 1 / 2 tablespoon vanilla extract
  • 1 / 2 teaspoon nutmeg
  • 1 / 2 teaspoon cinnamon

D I R E C T I O N S

  1. Mix the ingredients (per package instructions), adding the additional ingredients spices the end. Combine vigorously with a whisk. Let stand for 5 to 10 minutes so the batter has a chance to thicken.
  2. To make the whipped cream, put the heavy cream in the bowl of a mixer with the paddle attachment, and run on high speed for 5 or so minutes, until the cream is whipped. Stir in the remaining spices and let sit in fridge while you prepare the rest of the dish.
  3. Heat a griddle and add the butter. Once the butter is foaming, pour a ladle-full of pancake batter into the hot pan. Once bubbles appear in the center of the pancake, flip it to the other side to finish cooking. Repeat until all batter is gone.
  4. To serve the pancakes, add a dollop of the whipped cream on top of stacks of four pancakes. Sprinkle with cinnamon and serve with maple syrup, if desired.

F o r  H a g r i d ‘ s  H u n g r y m a n  S t e w  w i t h  P u m p k i n – P o t a t o  M a s h

Serves 2 to 4.

F o r  t h e  P u m p k i n – P o t a t o  M a s h

I N G R E D I E N T S

  • 4 large Yukon Gold potatoes, peeled & cut into quarters
  • 1 28 oz. can unsweetened pumpkin puree
  • 1 / 2 stick butter, salted or unsalted, melted
  • 1 / 2 cup heavy cream
  • 1 / 2 cup sour cream
  • 3 tablespoons salt
  • 1 tablespoon pepper

D I R E C T I O N S

  1. Put the quartered potatoes in a large pot of boiling water. Cook until tender and drain.
  2. In a large mixing bowl, add the potatoes and the rest of the ingredients. With a hand mixer, combine the ingredients on high speed until few potato chunks remain. Taste for seasonings, adjusting as necessary.
  3. Set aside until stew is ready or eat on its own.

F o r  t h e  S t e w

I N G R E D I E N T S

  • 2 lbs. boneless stew meat of your choosing, cut into large cubes (red meat is preferred, we used beef ribeye)
  • 3 lbs. hearty vegetables of your choosing, cut into large bite-sized pieces (we used small Vidalia onions, quartered Spanish onion, sliced carrots, whole white button mushrooms and fresh spinach leaves)
  • Approximately 1 liter beef stock (enough beef stock to cover halfway up meat and vegetables)
  • Approximately 10 stems thyme, 5 stems sage, 3 stems rosemary tied into a bouquet garnier (tied together with kitchen twine for easy removal)
  • 1 head garlic, skins removed and cut in half
  • 2 tablespoons salt
  • 2 tablespoons tomato paste
  • 1 teaspoon black pepper
  • Shredded parm reg, if desired
  • Minced rosemary, if desired

D I R E C T I O N S

  1. Put all the ingredients in a crockpot, stirring so everything has a chance to combine. Put the slow cooker on high, cover with the lid, and cook for 4 to 5 hours, until the meat is falling apart.
  2. Serve ladlefuls of the stew over the pumpkin-potato mash, sprinkling with parm reg and minced rosemary, if desired.