1 tsp. butter extract (use vanilla i you can’t find butter)
1 cup heavy cream
1/4 cup confectioners’ sugar
2 tbsp butterscotch instant pudding powder
Lightning Bolt Sprinkles
Add butterscotch chips to a food processor or blender and pulse until fine bits form.
In a large bowl, not a stand mixer, combine flour, sugar, baking powder, baking soda, salt and and butterscotch chip crumbs. In a separate bowl, whisk together milk, ricotta, coffee creamer, and eggs. Add wet ingredients to dry ingredients and stir until just combined. The batter should be a bit lumpy, do not overmix.
Spray griddle or large pan with cooking spray and heat over medium heat. Use a ½ cup measuring cup to measure and pour batter onto cooking surface. Cook for 1 ½ – 2 minutes until edges start to bubble, flip and cook the other side for about a minute until that side is golden brown.
While pancakes are cooking, add butter, buttermilk, and sugar to a medium saucepan. Stir together on medium heat until sugar has dissolved and butter has melted. Let ingredients come to a boil and boil for one minute and remove from heat.
Stir in baking soda and butter extract, syrup will have a bubbly foam on the top, this is normal. Let rest for a few minutes and your syrup is ready to serve.
Whip all ingredients in a medium bowl or stand mixer fitted with a whisk attachment until light and fluffy.
Top your stack of pancakes with the butter syrup, butterscotch whipped cream, and optional toppings.