DESSERT FOR BREAKFAST - RED VELVET PANCAKES
I made these delicious pancakes for our first Valentine's Day. They are a great special-occasion treat.
Provided by ver0nika20
Categories Breakfast and Brunch Pancake Recipes
Time 35m
Yield 4
Number Of Ingredients 19
Steps:
- Preheat oven to 200 degrees F (95 degrees C).
- Whisk 2 cups milk and vinegar together in a bowl; let rest until milk sours, about 2 minutes.
- Sift flour, white sugar, cocoa powder, baking powder, baking soda, and salt together in a large bowl; whisk to combine.
- Whisk milk mixture, melted unsalted butter, eggs, red food coloring, and 2 teaspoons vanilla extract together in a bowl.
- Pour milk mixture into flour mixture and stir until just combined; the batter should be lumpy.
- Heat a cast-iron skillet over medium-low heat and spray with cooking spray. Drop batter by 1/4-cup onto the skillet and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter. Transfer cooked pancakes to a baking sheet and keep warm in the preheated oven.
- Beat cream cheese and softened butter together in a bowl until light and fluffy, about 2 minutes. Add 1 cup confectioners' sugar, 1/4 milk, and 1/2 teaspoon vanilla extract; beat until smooth, adding more milk to reach desired consistency. Pour cream cheese glaze over pancakes and dust with remaining confectioners' sugar.
Nutrition Facts : Calories 948.6 calories, Carbohydrate 119.6 g, Cholesterol 214.3 mg, Fat 45.5 g, Fiber 3.5 g, Protein 18.6 g, SaturatedFat 27.6 g, Sodium 975.4 mg, Sugar 66.9 g
RED VELVET PANCAKES
Red Velvet isn't just for dessert anymore. These decadent pancakes are delicious with mascarpone spread and some maple syrup.
Provided by dkitsuen
Categories Breakfast and Brunch Pancake Recipes
Time 35m
Yield 4
Number Of Ingredients 17
Steps:
- Prepare the mascarpone glaze by whisking together the mascarpone cheese, 1/4 cup creme fraiche, 2 tablespoons white sugar, 1/2 teaspoon vanilla extract, and lemon zest in a bowl until smooth. Set aside.
- Prepare the pancake batter by whisking the flour, baking powder, baking soda, salt, 3 tablespoon sugar, and cocoa powder together in a bowl; set aside. Beat the egg in a separate bowl with the buttermilk, 1/4 cup creme fraiche, red food coloring, and 1 teaspoon vanilla extract until smooth. Stir in the flour mixture until moistened, then add the melted butter, and continue stirring until only small lumps of flour remain. If batter appears a little thick, add more buttermilk.
- Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter. Drizzle pancakes with the mascarpone glaze to serve.
Nutrition Facts : Calories 520.2 calories, Carbohydrate 44.8 g, Cholesterol 146.9 mg, Fat 35.2 g, Fiber 1.8 g, Protein 10 g, SaturatedFat 20.5 g, Sodium 439.4 mg, Sugar 19.3 g
RED VELVET PANCAKES
These fluffy red pancakes are great on their own and even better decked out with sweetened cream cheese, a drizzle of maple syrup and toasted pecans.
Provided by Food Network Kitchen
Time 55m
Yield about 20 pancakes
Number Of Ingredients 19
Steps:
- Whisk the cream cheese, sour cream, milk and confectioners' sugar until smooth in a medium bowl; set aside.
- Sift the flour, cocoa powder, baking soda, baking powder and 1/2 teaspoon salt into a large bowl. Beat the eggs and granulated sugar in a medium bowl until pale yellow; beat in the buttermilk, melted butter, food coloring, vanilla and vinegar. Add the egg mixture to the flour mixture and fold just until incorporated.
- Heat a griddle or large nonstick skillet over medium-low heat. Lightly coat the hot skillet with melted butter. Pour 1/4-cupfuls of batter on the hot skillet, spaced evenly apart; use a spatula to spread out slightly if needed. Cook until bubbles begin to pop on the surface, about 3 minutes. Carefully flip and cook until the bottoms are set and the pancakes are cooked through, 1 to 2 minutes longer. Repeat with the remaining batter.
- To serve, drizzle the cream cheese and syrup on top of the pancakes and sprinkle with pecans.
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