Butterbeer Pancakes

• FOR THE PANCAKES:
• 2-1/4 cups All-purpose Flour
• 3/4 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 Additional For Topping
• Butter, As Needed For Greasing The Griddle
• FOR THE TOPPINGS:
• 1 pint Heavy Cream
• 2 Tablespoons Powdered Sugar
• 1/2 teaspoons Cinnamon
• Caramel Syrup, As Needed

1. First, prepare the batter. Whisk the flour, dark brown sugar, baking powder, cinnamon and salt together in a large mixing bowl. In another bowl, whisk the milk, cream soda, vanilla and egg yolks together. Pour those wet ingredients into the dry ingredients and whisk it all together into a smooth, thick batter. Take the separate egg whites and use a hand mixer to whip them up into a fluffy cloud, which takes a minute or so. Fold the egg whites and the cup of butterscotch chips into the batter with a spatula to finish up the batter.
2. Heat up an electric griddle to 350u0b0F or a griddle pan over medium high heat. Butter the griddle lightly to grease it. Scoop out the desired portions of pancake batter onto the griddle and cook them for about 3 minutes on each side in batches. While they cook, make the easy whipped cream. Pour the heavy cream into a bowl and whip it up thoroughly with a hand mixer. Once it is whipped up, use the hand mixer to mix in the powdered sugar and cinnamon. Serve the pancakes as you make them with the whipped cream, caramel syrup and extra butterscotch chips on top and enjoy!!

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Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/butterbeer-pancakes/ (may not work)